How to Make a Chopped Greek Chicken Wrap

This Chopped Greek Chicken Wrap combines bright Mediterranean flavors into a satisfying, easy-to-make meal ideal for lunch, dinner, or a hearty on-the-go option. Tender roasted chicken, crisp guanciale, crunchy lettuce and vegetables, tangy feta, and a zesty Greek dressing are chopped together and wrapped in a large tortilla for a flavorful, balanced bite every time.

This wrap comes together quickly and benefits from a brief toasting in a skillet for a warm, crisp finish. It’s a convenient, fresh-tasting recipe that still feels indulgent.

Ingredients

• 1 large chicken breast
• 1 large burrito-size tortilla
• About 1 head iceberg lettuce, chopped
• 100 g guanciale, thinly sliced
• 1 tomato, diced
• ½ large red onion, thinly sliced
• ½ cup cucumber, sliced
• 4 tablespoons Greek salad dressing (store-bought or homemade)
• ½ cup crumbled feta cheese
• Olive oil (for cooking)

See recipe card below for exact quantities and timing details.

Instructions

Step 1: Crisp the guanciale

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2. Add the guanciale slices and cook, turning occasionally, for 2–4 minutes until they are browned and crisp. Adjust timing to your preferred level of crispness.
3. Remove the guanciale to a plate to cool slightly, then chop into bite-sized pieces. Set aside.

Step 2: Cook the chicken

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breast on both sides with kosher salt and cracked black pepper.
3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for about 4 minutes per side until a golden crust forms.
4. Transfer the skillet to the preheated oven and roast for 9–12 minutes, or until the internal temperature reaches 165°F (75°C).
5. Remove the chicken and let it rest for 5 minutes, then slice or dice.

Step 3: Prepare the salad mixture

1. On a large cutting surface, combine the chopped lettuce, cooked chicken, crispy guanciale pieces, diced tomato, sliced red onion, cucumber, Greek dressing, and crumbled feta.
2. Use a large knife to roughly chop and mix the ingredients together until well combined. This “chopped” method helps distribute flavors evenly and makes the filling easy to wrap.

Step 4: Assemble the wrap

1. Lay the tortilla flat and spoon the salad mixture down the center, leaving space at each edge.
2. Fold the sides inward, then roll the tortilla tightly from the bottom to enclose the filling.

Step 5: Toast the wrap (optional)

1. Warm a clean skillet over medium heat and add a small drizzle of olive oil or a light cooking spray.
2. Place the wrap seam-side down in the skillet and press gently with a spatula. Cook 1–2 minutes per side until each side is golden brown and crisp.
3. Remove, slice in half if desired, and serve immediately.

This chopped Greek chicken wrap is hearty, fresh, and full of contrasting textures — juicy chicken, salty feta, crisp vegetables, and crunchy guanciale. Serve warm for a crisp finish or enjoy cold for a refreshing lunch.

Variations

• Swap guanciale for crispy bacon or prosciutto if guanciale is not available.
• Use grilled or rotisserie chicken to save time while keeping great flavor.
• Replace the Greek dressing with tzatziki for a creamier, cucumber-forward profile.
• Try a chicken Caesar version by substituting Caesar dressing, Parmesan, and crispy bacon instead of guanciale and feta.

Equipment

• Large skillet (preferably oven-safe)
• Cutting board and a sharp knife
• Baking tray (only if your skillet is not oven-safe)

Storage

Store any leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To avoid soggy tortillas, keep the chopped salad mixture separate and assemble the wrap just before eating. Reheat a wrapped portion briefly in a skillet to restore crispness.

Related

If you enjoy quick, flavorful handheld meals, try other chopped or wrapped salads for variety — think Caesar-style wraps, Mediterranean bowls, or grilled chicken wraps with different dressings and cheeses.

Dessert pairing

Light, fruity desserts work nicely after this meal. Simple options include a fruit salad, a yogurt parfait with honey and berries, or a small portion of a citrusy tart to cleanse the palate.

Food safety

• Cook chicken to a minimum internal temperature of 165°F (74°C).
• Do not reuse utensils or plates that touched raw meat without washing them first.
• Wash hands thoroughly after handling raw meat.
• Avoid leaving perishable food at room temperature for extended periods.
• Never leave cooking food unattended and use appropriate ventilation if cooking with high heat.