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Mediterranean Chicken Wraps with Creamy Cheese Sauce

Mediterranean Chicken Wraps with Creamy Cheese Sauce

Allan
Mediterranean Chicken Wraps with Creamy Cheese Sauce feature juicy lemon-garlic chicken, crisp vegetables, and a rich feta cream sauce wrapped in soft tortillas. Oregano, olive oil, garlic, and fresh herbs give the meal its Mediterranean-inspired flavor. These wraps work well for lunch, dinner, or meal prep, with the sauce and vegetables best added shortly before serving for freshness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, lunch
Cuisine Mediterranean-Inspired
Servings 4 wraps
Calories 550 kcal

Ingredients
  

For the chicken

  • 1¼ pounds 565 g boneless, skinless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste

For the creamy cheese sauce

  • 4 ounces 113 g softened cream cheese
  • ½ cup about 75 g crumbled feta cheese
  • ⅓ cup 80 g plain Greek yogurt
  • ¼ cup 60 ml milk, plus more as needed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley or dill
  • Black pepper to taste

For the wraps

  • 4 medium whole-wheat tortillas about 8 inches each
  • 1 medium cucumber thinly sliced or diced
  • 1 medium tomato diced
  • ¼ small red onion thinly sliced
  • 2 cups fresh baby spinach or chopped romaine lettuce

Instructions
 

  • Slice the chicken into evenly sized strips. Combine the olive oil, lemon juice, garlic, oregano, paprika, cumin, black pepper, and salt in a bowl. Add the chicken, toss to coat, and marinate for 10–15 minutes if time allows.
  • Wash and prepare the cucumber, tomato, red onion, and greens. Pat the vegetables dry and remove excess liquid from the tomato if needed.
  • Heat a large skillet over medium-high heat. Cook the chicken in a single layer for approximately 5–7 minutes per side, depending on thickness, until browned and the thickest pieces reach 165°F (74°C). Cook in batches if necessary.
  • Transfer the chicken to a clean plate and rest for 3–5 minutes.
  • Whisk or blend the cream cheese, feta, Greek yogurt, milk, lemon juice, parsley or dill, and black pepper until smooth. Warm gently in a small saucepan over low heat, stirring frequently. Do not boil. Add milk a tablespoon at a time if the sauce is too thick.
  • Warm the tortillas in a dry skillet for 15–30 seconds per side or according to the package directions, until pliable.
  • Place spinach or romaine on each tortilla. Divide the chicken, cucumber, tomato, and red onion among the wraps, then drizzle with the creamy cheese sauce.
  • Fold in the sides and roll each tortilla tightly. If desired, toast the wraps seam-side down in a dry skillet for 1–2 minutes per side.
  • Cut in half and serve warm with any remaining sauce on the side.