Greek Grilled Chicken & Hummus Wrap

This Greek Grilled Chicken & Hummus Wrap is the kind of lunch that feels like a treat without the fuss: bright, herby, and filled with satisfying textures. Juicy grilled chicken tossed in Greek vinaigrette, creamy hummus, crisp romaine, fresh tomato and cucumber, and tangy crumbled feta all wrapped up in a warm 10-inch flour tortilla. It’s perfect for meal prep, a picnic, or a speedy weeknight dinner.

Why you’ll love this wrap

There’s a reason Greek flavors are a classic: the balance of olive oil, bright acid, and salty cheese keeps every bite lively. The hummus adds creaminess and protein while the chicken provides hearty substance. These wraps are portable, colorful, and adaptable—use wheat, low-carb, or spinach tortillas depending on your preference.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• Olive oil
• Salt and freshly ground black pepper
• 6 Tbsp Greek vinaigrette dressing
• 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
• 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
• 3 cups chopped romaine lettuce
• 2 medium roma tomatoes, diced
• 1 medium cucumber, peeled and diced
• 1/2 cup (2.5 oz) feta cheese, crumbled

Make-ahead tips

• Marinate the chicken up to 4 hours ahead to deepen flavor.
• Grill or cook the chicken and refrigerate up to 3 days; reheat gently before assembling.
• Prep vegetables and hummus in advance for quick assembly on the day you plan to eat.

Equipment

• Grill or grill pan (or skillet)
• Meat thermometer (optional but helpful)
• Mixing bowl
• Sharp knife and cutting board

Step-by-step instructions

Read through these steps before starting. The rewritten directions follow the original order but are clarified for ease and accuracy.

1. Prepare the chicken: Pat 1 1/2 lbs boneless skinless chicken breasts dry with paper towels. Drizzle a little olive oil over each breast and season both sides with salt and freshly ground black pepper.
2. Marinate the chicken: Place the seasoned chicken in a shallow dish or resealable bag. Pour 6 Tbsp Greek vinaigrette dressing over the chicken, turning to coat evenly. Let the chicken marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours for more flavor. If refrigerated, bring the chicken back to room temperature for 15–20 minutes before cooking.
3. Preheat the grill or pan: Heat an outdoor grill, grill pan, or skillet to medium-high. If using a grill, oil the grates or brush the chicken lightly with olive oil to prevent sticking.
4. Grill the chicken: Place the marinated chicken breasts on the hot grill or pan. Cook until the internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Do not overcook; remove from heat as soon as the chicken is fully cooked through. Let the chicken rest for 5 minutes to retain juices.
5. Slice the chicken: After resting, slice the chicken breasts into thin strips or bite-size pieces for easy wrapping.
6. Warm the tortillas: While the chicken rests, warm the 4 (10-inch, burrito size) flour tortillas briefly in a dry skillet over medium heat for 10–15 seconds per side, or microwave each tortilla wrapped in a slightly damp paper towel for 15–20 seconds. Warming helps them fold without tearing.
7. Assemble each wrap: Lay a warmed tortilla flat and spread about 3 Tbsp of the 3/4 cup hummus in a line down the center. Arrange a quarter of the sliced grilled chicken on top of the hummus. Add a handful (about 3/4 cup) of the chopped romaine lettuce, then sprinkle with diced roma tomatoes and diced peeled cucumber. Finish with about 2 Tbsp crumbled feta cheese per wrap.
8. Fold and serve: Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly into a wrap. Slice in half if desired. Serve immediately while the chicken is warm, or wrap tightly in foil or parchment for an on-the-go meal.

Serving suggestions

• Serve with extra Greek vinaigrette or tzatziki on the side for dipping.
• A lemon wedge on the side brightens the whole wrap nicely.
• Pair with a simple Greek salad, roasted potatoes, or a handful of kettle-cooked chips.

Homemade hummus (optional)

If you’d like to make your own hummus, here’s a quick version that complements the wrap perfectly:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2–3 Tbsp tahini
• 2 Tbsp freshly squeezed lemon juice
• 1–2 cloves garlic, minced
• 2–3 Tbsp olive oil
• Salt to taste
• 2–3 Tbsp water or reserved chickpea liquid to thin, if needed

Place the chickpeas, tahini, lemon juice, garlic, and a pinch of salt in a food processor. Pulse to combine, then stream in olive oil while processing until smooth. Add water or reserved chickpea liquid a tablespoon at a time to reach your desired consistency and adjust salt and lemon to taste.

Notes and swaps

• If you prefer a lighter option, use wheat or low-carb tortillas—both work well with the filling.
• Spinach tortillas add a pretty green color and a mild vegetable flavor.
• For extra crunch, add thinly sliced red onion or bell pepper.
• To make this vegetarian, skip the chicken and add roasted eggplant or extra chickpea hummus with grilled halloumi or a firm cheese alternative.

Storage

• Assembled wraps are best eaten the same day to keep the tortillas from becoming soggy. If making ahead, store the components separately: chicken, hummus, chopped lettuce and vegetables, and tortillas. Assemble within 24 hours for best texture.
• Cooked chicken will keep in an airtight container in the refrigerator for up to 3 days.

Final thoughts

This Greek Grilled Chicken & Hummus Wrap is an everyday crowd-pleaser that comes together with minimal effort but maximum flavor. The vinaigrette-marinated chicken brings Mediterranean flair, while hummus and feta create creamy, salty balance. Make a batch for lunches, and enjoy the convenience of a delicious, handheld meal that still feels fresh and vibrant.