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    Home » Recipes » Handhelds and Sandwiches

    Mediterranean Chicken Wrap

    Published: Apr 4, 2024 · Modified: Dec 11, 2024 by Vinny · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    This Mediterranean Chicken Wrap is so easy to make and so delicious. It is filled with balsamic chicken, lemony vinaigrette, and roasted red peppers, making a great weeknight meal or meal prep for lunch!

    mediterranean chicken wrap

    Looking for more handhelds or sandwiches? Try our Italian Breakfast Sandwich or Eggplant Caprese Grilled Cheese.

    Jump to:
    • Meal Prep
    • Ingredient Notes and Substitutions
    • How to Make a Mediterranean Chicken Wrap
    • Pro-Tips
    • Keys to Rolling Wraps
    • Recipe FAQs
    • Video Recipe
    • More Sandwich and Handheld Recipes
    • 📖 Recipe
    • Reviews

    Meal Prep

    Every once in a while I need to switch up what our family has for lunch. Meal prep is key for us to survive parenting and getting work done. This Mediterranean chicken wrap recipe makes 4 wraps but can be easily adjusted to make more! The wrap is perfect to serve with a soup like Classic Italian Minestrone or Chicken Tortellini Soup.

    So if you're looking to spice up your lunches, this recipe will do the trick. Just serve the Lemon Basil Vinaigrette on the side if you're meal-prepping for the best results!

    Ingredient Notes and Substitutions

    Ingredients for the recipe.

    Balsamic Glaze. I usually make my own balsamic glaze because whenever I buy it, it ends up going bad because I don't use it enough. Balsamic glaze is really simple to make and is included in the recipe below.

    Grilled Chicken. Feel free to make the grilled chicken on a cast iron if necessary. And if you don't want to toss it in balsamic glaze, then don't. It will still be delicious.

    Artichoke Hearts. I use the artichoke hearts in water and chop them up. If you're not used to them, give them a try. They're really tasty.

    Vinaigrette: Try our Lemon Basil Vinaigrette in this wrap or substitute it for an Italian dressing or vinaigrette you have in the fridge.

    *Please see the recipe card below for more information on ingredients.

    How to Make a Mediterranean Chicken Wrap

    lemon basil vinaigrette

    Step 1: In a food processor, combine apple cider vinegar, lemon juice, dijon mustard, basil, garlic, and salt. Process until combined. Slowly drizzle in the olive oil until it is emulsified (completely combined) with the rest of the dressing. Stir in the parmesan cheese.

    seasoned chicken breast

    Step 2: Season the chicken breast with olive oil, oregano, salt, pepper, and garlic powder.

    grilled chicken breast

    Step 3: Preheat the grill to high heat. Add the chicken to the grill and immediately lower the heat to medium. Cook for 3-4 minutes on each side or until the chicken reaches 165℉. Let the chicken rest.

    balsamic drizzle heating in pan

    Step 4: In a small pan, add balsamic vinegar and put over medium-low heat. Let simmer until the balsamic vinegar is reduced by half. Once reduced, chop chicken into ½ inch pieces and toss in balsamic glaze.

    lettuce in wrap topped with red onion, roasted red pepper, and artichoke hearts

    Step 5: Combine the lettuce, red peppers, artichoke hearts, red onion, and dressing in a bowl. Separate the mixture into the 4 wraps.

    all ingredients in wrap

    Step 6: Add chicken and feta to each wrap. Depending on the size of the chicken breasts, there may be some leftover chicken.

    Step 7: Roll wraps and wrap with parchment paper. Cut in half and serve. I love that you can mass-make these wraps for a group of people if you're going to the beach or out on the boat for the day. Whenever we have to spend the day away from the house we'll wrap something like this up or make a big Peppers and Eggs Sandwich on a hero.

    mediterranean chicken wrap

    Pro-Tips

    1. Balsamic glaze is easy to make but stir often or the sugar will all stick to the bottom of the pan. Adjust the temperature if the vinegar starts smoking so it doesn't burn. You want to keep it barely simmering.
    2. Marinate the chicken for an hour ahead of time if time allows. 
    3. Use an instant-read thermometer on the chicken breasts to make sure you remove them at 165℉, so that you don't overcook them. 

    Keys to Rolling Wraps

    1. Don't overstuff. That's the number one problem when people wrap. If there is too much in the wrap it'll burst open.
    2. Microwave your wrap for 10 seconds. This will help make it less likely to wrap.
    3. Get your hands dirty. You'll need to use the tips of your fingers to keep everything in the wrap.
    4. Finally, wrap in parchment paper and cut through the parchment paper. Then wrap in aluminum foil if you're serving the next day.

    Recipe FAQs

    What is the best way to wrap these for the following day?

    If you're going to make these for meal prep, put the dressing on the side instead of mixed in so that it doesn't get soggy. Then drizzle the dressing in later.

    Why does my wrap always break?

    It's most likely because there is too much stuff in the wrap. Try adding a little less to the wrap so that it's not bursting at the seams.

    mediterranean chicken wrap

    Video Recipe

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    📖 Recipe

    mediterranean chicken wrap

    Mediterranean Chicken Wrap

    Vincent DelGiudice
    A delicious and light lunch wrap filled with balsamic chicken, lettuce, roasted red peppers, artichoke hearts, red onion, and lemon basil vinaigrette
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course lunch
    Cuisine American
    Servings 4 wraps
    Calories 604 kcal

    Equipment

    • 1 grill or cast iron
    • 1 food processor
    • 1 small frying pan

    Ingredients
      

    • 2 chicken breasts, butterflied
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 tbsp olive oil
    • 4 large wraps
    • 1-2 heads romaine lettuce, chopped
    • 1 roasted red pepper, chopped
    • 4 artichoke hearts, chopped
    • ¼ red onion, chopped
    • ½ cup feta
    • ¼ cup balsamic vinegar

    Lemon Basil Dressing

    • ½ cup extra virgin olive oil
    • 2 tablespoon apple cider vinegar
    • 2 tbsp lemon juice
    • 1 teaspoon dijon mustard
    • ¼ cup basil
    • 1 clove garlic
    • 2 tablespoon parmesan cheese
    • ½ teaspoon salt

    Instructions
     

    • In a food processor, combine apple cider vinegar, lemon juice, dijon mustard, basil, garlic, and salt. Process until combined. Slowly drizzle in the olive oil until it is emulsified (completely combined) with the rest of the dressing. Stir in the parmesan cheese.
    • Season the chicken breast with olive oil, oregano, salt, pepper, and garlic powder.
    • Preheat the grill to high heat. Add the chicken to the grill and immediately lower the heat to medium. Cook for 3-4 minutes on each side or until the chicken reaches 165℉. Let the chicken rest.
    • In a small pan, add balsamic vinegar and put over medium-low heat. Let simmer until the balsamic vinegar is reduced by half. Once reduced, chop chicken into ½ inch pieces and toss in balsamic glaze.
    • Combine the lettuce, red peppers, artichoke hearts, red onion, and dressing in a bowl. Separate the mixture into the 4 wraps. Add chicken and feta to each wrap. Depending on the size of the chicken breasts, there may be some leftover chicken.
    • Roll wraps and wrap with parchment paper. Cut in half and serve.

    Notes

    1. Balsamic glaze is easy to make but stir often or the sugar will all stick to the bottom of the pan.
    2. Marinate the chicken for an hour ahead of time if time allows. 
    3. Use an instant-read thermometer on the chicken breasts to make sure you remove them at 165℉, so that you don't over cook them. 

    Nutrition

    Calories: 604kcalCarbohydrates: 26gProtein: 33gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 91mgSodium: 2221mgPotassium: 936mgFiber: 5gSugar: 6gVitamin A: 13901IUVitamin C: 16mgCalcium: 248mgIron: 4mg
    Tried this recipe?We'd love for you to Leave a Review!

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    Reader Interactions

    Comments

    1. Vinny

      May 26, 2024 at 1:30 am

      5 stars
      I love to meal prep these for the week when I'm feelin something different. These wraps are so delicious. I know you'll enjoy!

      Reply
    5 from 1 vote

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    Recipe Rating




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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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