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Mediterranean grilled chicken avocado wrap with sun-dried tomatoes, tzatziki, cucumber and fresh vegetables

Mediterranean Grilled Chicken Avocado Wrap with Sun-Dried Tomatoes

Warm, toasted flour tortillas stuffed with lemon-garlic grilled chicken, homemade Greek yogurt tzatziki, sun-dried tomatoes, fresh avocado, cherry tomatoes, and crisp greens.
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Prep Time 40 minutes
Cook Time 15 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb chicken breast thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • ½ cup grated and drained cucumber
  • 1 garlic clove minced
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
Wrap Assembly
  • 4 large flour tortillas
  • ½ cup chopped sun-dried tomatoes
  • ½ cup cherry tomatoes halved
  • ½ cup diced cucumber
  • 1 large avocado diced
  • 2 cups shredded lettuce or kale

Method
 

Marinate Chicken:
  1. In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add sliced chicken breast, coating evenly. Marinate for 20 minutes.
Make Tzatziki:
  1. Combine plain Greek yogurt, thoroughly drained grated cucumber, minced garlic, chopped dill, and lemon juice in a small bowl. Stir well and refrigerate until assembly.
Cook Chicken:
  1. Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5–6 minutes per side until fully cooked through. Slice into thin strips.
Prepare Vegetables:
  1. Chop sun-dried tomatoes, halve cherry tomatoes, dice cucumber and avocado, and finely shred lettuce or kale.
Assemble Wraps:
  1. Lay each tortilla flat. Spread a thick layer of chilled tzatziki over the lower third. Top with shredded greens, grilled chicken strips, sun-dried tomatoes, cherry tomatoes, cucumber, and avocado.
Roll & Toast:
  1. Tuck in the side edges and roll tightly from bottom to top. Place seam-side down on a hot grill pan and toast for 2 minutes per side until lightly crisp with visible grill marks. Cut diagonally and serve immediately.

Notes

  • Always squeeze excess moisture from grated cucumber using a clean towel to keep tzatziki thick.
  • Store prepped components in separate airtight containers in the refrigerator for up to 3 days for fast assembly.