Greek Grilled Chicken & Hummus Wrap

Ingredients

• 680 gboneless, skinless chicken breasts
• al gustoolive oil
• al gustosalt and freshly ground black pepper
• 6 tbsp (90 ml)Greek vinaigrette dressing
• 4 (25 cm, burrito size)flour tortillas (wheat, low-carb or spinach tortillas are also fine)
• 180 mlhummus (shop-bought or homemade)
• 710 mlchopped romaine lettuce
• 2 mediumRoma tomatoes, diced
• 1 mediumcucumber, peeled and diced
• 70 gfeta cheese, crumbled

Instructions

1. 1

   Prepare the grill

   Preheat the grill to medium-high, about 220°C (425°F). Use the flat side of a meat mallet to pound the chicken breasts to an even thickness.

2. 2

   Season the chicken

   Brush the chicken lightly with about 1 tbsp olive oil, then season with salt and pepper.

3. 3

   Grill the chicken

   Lightly oil the grill grates. Grill the chicken, turning it once halfway through, until it reaches 74°C (165°F) in the centre on an instant-read thermometer, about 6–8 minutes.

4. 4

   Rest and dress

   Transfer the chicken to a plate, cover it with foil and leave it to rest for 10 minutes. Dice it into cubes, place them in a bowl, pour over the vinaigrette and toss to coat.

5. 5

   Assemble the wraps

   Spread about 3 tbsp hummus over each tortilla. Add the chicken, lettuce, tomatoes, cucumber and feta, then wrap the tortillas.

What is a Greek chicken and hummus wrap?

This wrap brings together familiar Greek-inspired flavours: chicken with vinaigrette, fresh vegetables, hummus and salty feta. It takes the form of a portable tortilla wrap rather than a traditional Greek dish.

Here, the chicken is grilled and dressed while warm, so it is savoury and juicy alongside the cool, crisp vegetables. Hummus gives the filling a creamy layer without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 598 calories, 42g protein, 43g carbs, 25g fat.

The tortillas and vegetables provide most of the carbohydrates, while the chicken supplies much of the protein. Olive oil, hummus and feta contribute fat, with feta also adding some protein. Add extra salad or vegetables alongside a wrap to round out the plate.

Why the chicken is pounded

Even thickness: flattening the breasts helps them cook at a similar rate across the grill. This makes it easier to avoid dry edges while waiting for the middle to cook through.

Light coating: a little olive oil helps the seasoning cling and limits sticking. Keep the layer thin so the chicken grills rather than becoming oily.

Grilling and checking doneness

Hot grill: medium-high heat, about 220°C (425°F), gives the chicken a brief cook time. Oil the grates lightly before adding the meat.

Temperature cue: check the thickest part with an instant-read thermometer and look for 74°C (165°F). The stated 6–8 minutes is a guide; thickness and grill heat can affect the timing.

Resting and dressing the chicken

Rest first: leave the grilled chicken covered for 10 minutes before cutting it into cubes. This gives you time to prepare the other fillings without rushing the chicken straight off the grill.

Vinaigrette next: toss the diced chicken with the Greek dressing in a bowl so the pieces are coated before they go into the wraps.

Keeping the filling crisp

Dry leaves: wash and dry the romaine before chopping, so excess water does not make the tortilla soggy. Dice the tomatoes and cucumber into manageable pieces for easier wrapping.

Layer thoughtfully: spread the hummus over the tortilla, then add the chicken and vegetables with the feta. Avoid overfilling, which can make the wrap difficult to close.

Serving the wraps

Serve the wraps soon after assembly for the best contrast between soft tortilla, creamy hummus and crisp vegetables. Cut each one in half if that makes it easier to handle.

For a simple meal, pair them with extra chopped vegetables or a light side salad. If preparing ahead, keep the components separate and assemble just before serving.

Recipe notes & tips

• Pound the chicken to an even thickness before seasoning.
• Oil the grill grates lightly to help prevent sticking.
• Use an instant-read thermometer to check the centre of the thickest piece.
• Let the chicken rest for the full 10 minutes before dicing.
• Dry the romaine well so the tortillas stay in good condition.
• Keep the filling centred and leave room at the edges when wrapping.

Variations

• Change the tortilla: use wheat, low-carb or spinach tortillas as preferred.
• Choose homemade hummus: use it in place of shop-bought hummus.
• Adjust the vegetables: vary the amounts of lettuce, tomato and cucumber to suit your taste.
• Make it ahead: store the fillings separately and assemble the wraps shortly before eating.

Common mistakes to avoid

• Uneven chicken: pound the breasts to a similar thickness so they cook more consistently.
• Guessing doneness: check the centre reaches 74°C (165°F) with an instant-read thermometer.
• Cutting too soon: rest the chicken, covered, for 10 minutes before dicing.
• Wet lettuce: dry the chopped leaves well to help prevent soggy wraps.
• Overfilling: use a manageable amount of each filling so the tortilla can be wrapped securely.

How to store

Store leftover chicken and chopped vegetables separately in covered containers in the fridge and use within 3 days. Reheat the chicken until steaming hot, then assemble with fresh tortilla, hummus and vegetables; fully assembled wraps are best eaten straight away.

Frequently asked questions