It’s a Wrap!


Chicken wraps are one of BF’s favorite dishes, so they’re a regular on our dinner table . I had been slacking over the winter since, even though I’m in Arizona, I still like to eat my cold-weather, hearty, wintery foods that I used to eat in Ohio. I like to pretend that 60 degrees is “cold” and eat a nice, warm bowl of chili or soup, but it’s hard not to take advantage of the ability to grill in early March on a warm, sunny day.

chopped veggies to keep my chicken company

These wraps are very versatile, and probably next to impossible to mess up. We used to call them “greek” wraps, even though there’s nothing really “greek” about them. But since we put the chicken in a pita, and usually used hummus and/or tzatziki, and feta- “greek” became the adjective. Call them whatever you want, I call them “tasty.”

Chicken Wraps


  • 2 boneless/skinless chicken breasts, butterfied or sliced into 2 thin pieces each
  • 1 large (or a couple small) lemons
  • ½ tsp each: Turmeric, Oregano, Garlic Powder, and Onion Powder
  • ¼ tsp each: Paprika, Salt and Pepper; Pinch of cayenne (optional)
  • Olive Oil
  • Desired Veggies (I recommend lettuce, red onion, tomato, and cucumber)
  • Optional Sauces (Hummus, Tzatziki, or Pesto)
  • Feta
  • Flour Tortillas

*If you can find them- get the raw tortillas that you cook at home, ‘Tortilla Land’ is usually in the refrigerated section of the grocery store. I think ‘Guerrero’ sells some that aren’t refrigerated and are just hiding amongst the rest of the tortillas)You could also use pocket bread, lavash, or pocket-less pita… all will work equally well.

1. Mix equal parts lemon juice and olive oil & add the rest of the seasonings. Pour into Ziploc bag or glass bowl. Salt and pepper both sides of the chicken, then add to the marinade and toss to coat. Allow to marinate for about 30 minutes.

2. Now is a good time to cook your tortillas and wrap them in foil to stay warm. Also to chop your veggies to desired size and set aside.

3. Grill chicken until thoroughly cooked (since it’s thin, it should only take a couple minutes on each side). Once cooked, set aside and tent with foil to rest.

4. Once chicken is rested, slice or dice to desired size, and fill wrap with chicken, veggies, sauce, and feta cheese. Eat & enjoy!


*Toss the lettuce in vinaigrette for added flavor

*You don’t have to slice your chicken breasts thin, I just prefer to do it so that they both absorb the marinade and cook faster.

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