These chicken and Greek salad flatbread wraps are so easy to make and good for quick weeknight dinners. Simply chop the ingredients for the Greek salad and toss with the dressing. For the chicken, I recommend you use this yogurt-marinated chicken, as it really adds a lot of flavor to the recipe. You could also use simple grilled chicken or even rotisserie chicken. Wrap the chicken and the salad in warm flatbreads and serve.

close up of top of chicken Greek salad flatbread wrap wrapped in paper and served on a white plate

Ingredients

Here’s what you need for 4 servings:

Flatbreads – 4 large flatbreads, foldable and thick. Look for descriptions like Greek-style flatbreads, Mediterranean flatbreads, or gyro pita.
Chicken – 4 cooked chicken breasts (use this yogurt-marinated chicken recipe in the amounts listed there).
Tomatoes – 3-4 medium tomatoes on the vine (about 10.5 oz or 300 grams). You can also use baby tomatoes or other juicy & ripe tomatoes you can find. Get the most flavorful tomatoes you can find!
Cucumber – 1 English cucumber, optionally peeled if the skin is thick. If using other types of cucumber with rough/thick or bitter skin, you should peel them. I also recommend removing the seeds so you don’t have too much liquid in the salad. You can remove the seeds by slicing the cucumber in half lengthwise and then scooping the seeds with a spoon.
Kalamata Olives – 1/4 cup Kalamata olives, pitted.
Feta – 3.5 oz (100 grams) feta, crumbled.
Red Onion – 1/2 of a small red onion.
Dried Oregano – 1 tsp dried oregano
Lemon Juice or Vinegar – 1/2 tbsp of red-wine vinegar, white-wine vinegar, or lemon juice. Traditionally, Greek salad is made with red-wine vinegar. But you can use whatever you prefer or have on hand for this recipe.
Olive Oil – 2 tbsp extra-virgin olive oil
Salt – a pinch of kosher salt, to taste
Pepper – a pinch of freshly ground black pepper, to taste
Optional: Tzatziki – if you really want to elevate the flavors, add tzatziki as an extra sauce or replace the olive oil and lemon dressing with tzatziki for a creamier version.

How to Make It

Step 1. Make the Greek salad.

First, chop the tomatoes. If using baby tomatoes, halve them or quarter them if really large.
Optionally, peel the cucumber. Deseed it and chop it.
Chop the Kalamata olives.
Finely dice or thinly slice the red onion.
Add the crumbled feta.
Make the salad dressing by combining the lemon juice or vinegar with the olive oil, salt, pepper, and dried oregano. Don’t toss it with the chopped ingredients until you’re ready to assemble the wraps, to prevent excess liquid. Once you’re ready, toss the salad with the dressing. Taste and adjust the seasoning to your preference, adding more salt if needed. Keep in mind that the feta and olives add saltiness, so don’t overseason.

overhead view of a Greek salad of chopped tomatoes, olives, cucumber, crumbled feta, and dressing in a grey bowl placed on a dark wooden surface

Step 2. Warm up the flatbreads. To a cast-iron pan or non-stick pan, over medium heat, add the flatbreads, one at a time. Warm up for about 30-60 seconds per side until warmed through.

close up of flatbread being warmed up in a non-stick pan

Step 3. Assemble. To the warm flatbreads, add the sliced or chopped yogurt-marinated chicken (or grilled chicken) first to create a barrier so the flatbread doesn’t get soggy from the salad dressing. Add the Greek salad, draining excess liquid, and wrap the flatbread around the fillings. Serve immediately so the flatbreads don’t get soggy from the salad. If you have extra salad, you could serve it on the side.

overhead view of chicken Greek salad flatbread wrap wrapped in paper and served on a white plate against a dark wooden surface

if you make this wrap and love it, let me know in a review below.

close up of chicken Greek salad flatbread wrap served on a white plate showing the filling of the wrap

Recipe Card