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Greek Chicken and Hummus Wrap

  • Author: Beth Djalali


  • 1 1/2 lbs boneless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas
  • 3/4 cup hummus, store-bought
  • 3 cups chopped romaine or iceberg lettuce
  • 2 medium grape tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled


  • Preheat your grill over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet.
  • Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper.
  • Brush grill grates lightly with oil, and grill chicken, rotating once halfway through cooking until it registers 165 in center, about 6 – 8 minutes.
  • Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken, and toss to evenly coat.
  • To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber, and feta cheese, then wrap tortillas.


I substituted the chicken breasts with a rotisserie chicken. No muss no fuss.


  • Serving Size: 1
  • Calories: 598
  • Sugar: 7g
  • Sodium: 1205 mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Carbohydrates: 43g
  • Fiber: 5g
  • Protein: 42g
  • Cholesterol: 124mg