Greek Yogurt Chicken Wraps

Name: Greek Yogurt Chicken Wraps
Prep time: 15 min
Total time: 15 min
Yield: 4 wraps
Ingredients: 2 cups shredded cooked chicken; 1 cup plain Greek yogurt (I like Chobani); 1/2 cup diced cucumber; 1/2 cup diced bell pepper; 1/4 cup diced red onion; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 4 large whole wheat tortillas

Highlighted under: Simple Speedy Plates

I remember the first time I made these wraps during a busy week when takeout seemed like the only option. Instead, I threw together some shredded chicken, Greek yogurt, and a handful of veggies from the fridge, and it ended up being a hit. The whole thing runs about $10 for four servings, and my friends loved it so much that they asked for the recipe. Honestly, it’s become a go-to for quick lunches or a light dinner.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-12T13:43:37.926Z

One afternoon, I had some cooked chicken sitting in the fridge, and nothing else planned for dinner. I decided to try mixing it with Greek yogurt and whatever veggies I had on hand. It was such a hit that now I keep a batch of seasoned chicken ready for these wraps at all times.

Honestly, I’ve played around with the ingredients too. Depending on my mood, I might throw in some feta cheese or switch out the veggies. It’s all about making it work for you and your pantry!

Why I Keep Making This

Easy to customize with whatever veggies are on hand
The chicken stays juicy and flavorful
Great for meal prep, just make a bunch at once

Key Technique for Greek Yogurt Chicken Wraps

The key to making these wraps really sing is in how you mix your filling. Combine everything gently, but thoroughly, to ensure each bite has a little of everything. If you want to get fancy, you can add fresh herbs like dill or parsley, which add a nice touch and freshness. Honestly, I don’t always have them on hand, but if you do, it’s a nice bonus.

Another trick is to let the filling sit for a bit before assembling. This allows the flavors to mingle, so if you have time, let it chill in the fridge for about 30 minutes. When you go to wrap them, the filling will be cooler and even more flavorful.

Swaps & Substitutions

Don’t have all the veggies? No problem! These wraps are super flexible. You can swap in some shredded carrots or chopped spinach if that's what you’ve got. I’ve even used avocado, which adds a nice creaminess. Just remember to eat them right after you make them when using avocado, or they’ll brown.

If you're looking for a lighter option, you can use low-fat Greek yogurt instead of the regular kind. It works fine, and to be honest, most people can't even tell the difference. Don't hesitate to adjust the salt and pepper based on your personal taste because everyone likes a different amount of seasoning.

Ingredients

Gather these ingredients to make your wraps:

For the Wraps

2 cups shredded cooked chicken
1 cup plain Greek yogurt (I like Chobani)
1/2 cup diced cucumber
1/2 cup diced bell pepper
1/4 cup diced red onion
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
4 large whole wheat tortillas

Feel free to switch up the toppings based on what you like!

Instructions

Here’s how to put these wraps together:

Prepare the Filling

In a large bowl, combine the shredded chicken, Greek yogurt, diced cucumber, bell pepper, and red onion. Drizzle in the olive oil and sprinkle the garlic powder, salt, and pepper. Mix everything until well combined. Honestly, if you find it a bit too dry, add more yogurt. You want it creamy, but not watery.

Assemble the Wraps

Lay out your tortillas and divide the chicken mixture among them. Make sure to not overfill, or they’ll be tough to wrap. Grab one side of the tortilla, fold it over the filling, then roll it up tightly, folding in the sides as you go. I usually do this on a plate to catch any drips.

Serve

Slice the wraps in half at a diagonal and serve immediately. If you want, you can wrap them in parchment paper for easy eating on the go. If you’ve got any leftovers, they keep well in the fridge.

You can adjust the seasoning to your taste as you go!

Pro Tips

Add some fresh herbs like dill or parsley for a little extra kick.
You can use canned chicken in a pinch, just drain and shred it.
These wraps are great cold, so pack them for lunch!

What to Serve with Greek Yogurt Chicken Wraps

These wraps pair nicely with a simple side salad or some crunchy veggies like carrot sticks or bell pepper slices. Sometimes, I just grab whatever's in the fridge and toss it together with a light vinaigrette. If you want something a bit heartier, quinoa or a whole grain pilaf works well too. You’ll want something that balances all the creaminess from the wraps.

For drinks, you can’t go wrong with iced tea or a sparkling water with a splash of lemon. It keeps everything light and refreshing.

Make-Ahead Tips

If you plan to make these for lunch during the week, feel free to prepare the filling in advance. Store it in an airtight container in the fridge, and it should stay fresh for about 3-4 days. Just remember to wrap the tortillas separately to keep them from getting soggy. I usually pack both in my lunchbox and assemble them right before eating.

Honestly, I've even made these wraps with the filling frozen. Just let it thaw overnight and it’ll still taste great. It’s a handy way to keep things rotating in your meal prep without getting bored.

Questions About Recipes

→ Can I use yogurt instead of mayo?

Absolutely! Greek yogurt is a fantastic substitute and has less fat.

→ How long do these wraps last in the fridge?

They’re good for about 2-3 days, just keep them wrapped up well.

→ Can I add other protein sources?

Of course! You can substitute tuna or even add chickpeas for a vegetarian option.

→ Is this recipe gluten-free?

Not as is, since whole wheat tortillas contain gluten. Look for gluten-free wraps if that’s what you need.

→ How can I spice these up?

Throw in some hot sauce or add jalapeños if you like a kick!