Greek Chicken Wraps with Spicy Harissa Sauce
These Greek-style chicken wraps are packed with flavor—marinated chicken, fresh cucumber, tomato, and lettuce wrapped in warm pita bread, finished with a spicy harissa yogurt sauce. Perfect for lunch, dinner, or a meal on the go, they balance freshness, creaminess, and spice.
Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Chicken Marinade
500 g (1 lb) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
Salt & black pepper, to taste
For the Harissa Sauce
3 tbsp Greek yogurt
1 ½ tbsp harissa paste (adjust to spice level)
1 tbsp lemon juice
1 tsp honey
Pinch of salt
For the Wrap Assembly
4 large pita breads or flatbreads
1 cup romaine lettuce or mixed greens, shredded
1 cucumber, sliced
1 large tomato, sliced
½ red onion, thinly sliced
½ cup feta cheese, crumbled
Fresh parsley, chopped
Instructions
Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken, coat well, and marinate at least 30 minutes (up to overnight in the fridge).
Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 6–8 minutes per side (depending on thickness) until fully cooked.
Rest for 5 minutes, then slice into strips.
Prepare Harissa Sauce
In a small bowl, whisk together yogurt, harissa paste, lemon juice, honey, and salt. Adjust spice level as needed.
Assemble the Wraps
Warm pita breads lightly.
Spread a generous spoonful of harissa sauce over each pita.
Layer with lettuce, cucumber, tomato, onion, and sliced chicken.
Sprinkle with feta and parsley.
Roll tightly into wraps.
Serve
Cut in half and serve warm with extra harissa sauce or Greek yogurt dip on the side.
Notes & Tips
Protein swap: You can use lamb, beef, shrimp, or even roasted chickpeas for a vegetarian version.
Pita hack: If your pita tears easily, double it up or use lavash wraps.
Cooling option: Add tzatziki or hummus if the harissa feels too spicy.
Frequently Asked Questions
Q: Can I make these wraps ahead of time?
A: Yes! Cook the chicken and prep veggies in advance. Assemble just before serving to prevent soggy wraps.
Q: What if I don’t have harissa?
A: Substitute with sriracha + smoked paprika, or use chili paste with olive oil.
Q: Can I bake the chicken instead of grilling?
A: Absolutely—bake at 200°C (400°F) for about 20–25 minutes until cooked through.
Nutritional Information
Calories: 420 kcal
Protein: 33 g
Carbs: 38 g
Fat: 15 g
Fiber: 5 g