Name: Mediterranean Chicken Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 wraps
Ingredients: 2 chicken breasts, butterflied; 1 teaspoon oregano; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 tbsp olive oil; 4 large wraps; 1-2 heads romaine lettuce, chopped; 1 roasted red pepper, chopped; 4 artichoke hearts, chopped; ¼ red onion, chopped; ½ cup feta; ¼ cup balsamic vinegar; ½ cup extra virgin olive oil; 2 tablespoon apple cider vinegar; 2 tbsp lemon juice; 1 teaspoon dijon mustard; ¼ cup basil; 1 clove garlic; 2 tablespoon parmesan cheese; ½ teaspoon salt

This Mediterranean Chicken Wrap is so easy to make and so delicious. It is filled with balsamic chicken, lemony vinaigrette, and roasted red peppers, making a great weeknight meal or meal prep for lunch!

Looking for more handhelds or sandwiches? Try ourItalian Breakfast SandwichorEggplant Caprese Grilled Cheese.

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Meal Prep

Every once in a while I need to switch up what our family has for lunch. Meal prep is key for us to survive parenting and getting work done. This Mediterranean chicken wrap recipe makes 4 wraps but can be easily adjusted to make more! The wrap is perfect to serve with a soup like Classic Italian Minestrone or Chicken Tortellini Soup.

So if you're looking to spice up your lunches, this recipe will do the trick. Just serve the Lemon Basil Vinaigrette on the side if you're meal-prepping for the best results!

Ingredient Notes and Substitutions

Balsamic Glaze. I usually make my own balsamic glaze because whenever I buy it, it ends up going bad because I don't use it enough. Balsamic glaze is really simple to make and is included in the recipe below.

Grilled Chicken. Feel free to make the grilled chicken on a cast iron if necessary. And if you don't want to toss it in balsamic glaze, then don't. It will still be delicious.

Artichoke Hearts. I use the artichoke hearts in water and chop them up. If you're not used to them, give them a try. They're really tasty.

Vinaigrette: Try our Lemon Basil Vinaigrette in this wrap or substitute it for an Italian dressing or vinaigrette you have in the fridge.

*Please see the recipe card below for more information on ingredients.

How to Make a Mediterranean Chicken Wrap

Step 1: In a food processor, combine apple cider vinegar, lemon juice, dijon mustard, basil, garlic, and salt. Process until combined. Slowly drizzle in the olive oil until it is emulsified (completely combined) with the rest of the dressing. Stir in the parmesan cheese.

Step 2: Season the chicken breast with olive oil, oregano, salt, pepper, and garlic powder.

Step 3: Preheat the grill to high heat. Add the chicken to the grill and immediately lower the heat to medium. Cook for 3-4 minutes on each side or until the chicken reaches 165℉. Let the chicken rest.

Step 4: In a small pan, add balsamic vinegar and put over medium-low heat. Let simmer until the balsamic vinegar is reduced by half. Once reduced, chop chicken into ½ inch pieces and toss in balsamic glaze.

lettuce in wrap topped with red onion, roasted red pepper, and artichoke hearts

Step 5: Combine the lettuce, red peppers, artichoke hearts, red onion, and dressing in a bowl. Separate the mixture into the 4 wraps.

Step 6: Add chicken and feta to each wrap. Depending on the size of the chicken breasts, there may be some leftover chicken.

Step 7: Roll wraps and wrap with parchment paper. Cut in half and serve. I love that you can mass-make these wraps for a group of people if you're going to the beach or out on the boat for the day. Whenever we have to spend the day away from the house we'll wrap something like this up or make a big Peppers and Eggs Sandwich on a hero.

Pro-Tips

Balsamic glaze is easy to make but stir often or the sugar will all stick to the bottom of the pan. Adjust the temperature if the vinegar starts smoking so it doesn't burn. You want to keep it barely simmering.
Marinate the chicken for an hour ahead of time if time allows.
Use an instant-read thermometer on the chicken breasts to make sure you remove them at 165℉, so that you don't overcook them.

Keys to Rolling Wraps

Don't overstuff. That's the number one problem when people wrap. If there is too much in the wrap it'll burst open.
Microwave your wrap for 10 seconds. This will help make it less likely to wrap.
Get your hands dirty. You'll need to use the tips of your fingers to keep everything in the wrap.
Finally, wrap in parchment paper and cut through the parchment paper. Then wrap in aluminum foil if you're serving the next day.

Recipe FAQs

What is the best way to wrap these for the following day?

If you're going to make these for meal prep, put the dressing on the side instead of mixed in so that it doesn't get soggy. Then drizzle the dressing in later.

Why does my wrap always break?

It's most likely because there is too much stuff in the wrap. Try adding a little less to the wrap so that it's not bursting at the seams.