Chicken, Spinach & Feta Wraps

Fresh, portable, and incredibly satisfying, this Feta Wrap loaded with grilled chicken and vibrant greens is the ultimate solution for a quick weekday lunch. By pairing lean protein with nutrient-dense leafy greens, this recipe aligns perfectly with the proven health benefits of eating spinach, ensuring you get a healthy dose of vitamins and sustained energy to power through your afternoon.

Origin Chicken, Spinach & Feta Wraps

The concept of wrapping meats and vegetables in flatbreads spans the entire Mediterranean and Middle East, originating as a practical way for workers and travelers to easily eat meals on the go. This modern variation celebrates those bright, coastal flavors, relying on the rich nutritional profile and tangy bite of feta cheese to elevate simple grilled chicken into a deeply flavorful, restaurant-quality meal.

Why I Love This Recipe

I love how easily this meal comes together, acting as a brilliant way to use up leftover chicken or pre-washed greens sitting in your fridge. It is also completely mess-free once you master the technique; following expert tips on how to properly fold a wrap ensures that every bite is perfectly balanced and that your delicious fillings stay exactly where they belong.

Also Read : Fresh Peach Cobbler

Chicken, Spinach & Feta Wraps

Recipe by RecipesVillaCourse: LunchCuisine: MediterraneanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

24

minutes

Calories

356

kcal

Ingredients

• 2 large whole wheat or spinach tortilla wraps (10-inch)

• 1 cup cooked chicken breast, shredded or sliced (rotisserie works great)

• 1 1/2 cups fresh baby spinach leaves

• 1/4 cup crumbled feta cheese

• 1/4 cup cherry tomatoes, halved

• 2 tbsp red onion, thinly sliced

• 2 tbsp plain Greek yogurt or hummus

• 1 tsp freshly squeezed lemon juice

• 1/2 tsp dried oregano

• 1/4 tsp freshly ground black pepper

Directions

• In a small bowl, mix the plain Greek yogurt (or hummus) with the fresh lemon juice, dried oregano, and black pepper to create a quick, tangy spread.
• Lay the two large tortilla wraps completely flat on a clean cutting board or work surface.
• Spread the yogurt or hummus mixture evenly over the center of each wrap, leaving about a 2-inch border around the edges.
• Layer the fresh baby spinach leaves over the spread, followed by the cooked chicken breast slices.
• Top the chicken with the halved cherry tomatoes, thinly sliced red onions, and a generous sprinkle of the crumbled feta cheese.
• To fold the wrap, fold the left and right sides inwards over the filling by about an inch. Then, take the bottom edge and roll it tightly upwards, keeping the side flaps tucked in, until it forms a secure cylinder.
• Slice the wrap in half on a slight diagonal and serve immediately, or wrap it tightly in foil for a packed lunch.

Notes

• Preventing a Soggy Wrap: If you are packing this for work, make sure your cherry tomatoes are not overly juicy. You can also place the baby spinach down before the spread to create a moisture barrier for the tortilla.
• Warm It Up: These wraps are fantastic served cold, but they are equally delicious if you toast them seam-side down in a dry skillet for 2 minutes per side until the tortilla is golden and crispy.
• Vegetarian Swap: Skip the chicken and substitute it with a half cup of rinsed chickpeas or crispy falafel for a high-protein, meat-free alternative.