Easy Gluten-Free Greek Chicken Wraps Recipe

I love chicken wraps. I have redone my Greek chicken wraps recipe, just to make it a little easier.

Finding recipes that I can make without heating up my house are always a bonus. This fits the bill. Plus, I just love this homemade Tzatziki Sauce!! In fact, I always make extra so that I can use it as a dipping sauce, or it’s great on top of some salmon.

Now only if Mission Tortillas would make their gluten-free tortillas in a larger size!

You will have a hard time putting these Gluten-Free Greek Chicken Wraps down, so I guess we can do that after this yummy dinner!

Easy Gluten-Free Greek Chicken Wraps Recipe

Eleanor Craig

I love chicken wraps and you will have a hard time putting these Gluten-Free Greek Chicken Wraps down.

5 from 1 vote

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Main Course

Cuisine Greek

Servings 5 people

Calories 410 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound chicken thighs - boneless and skinless, minced
• 1 tablespoon olive oil
•  
  1½ tablespoon Greek seasoning - gluten-free
• 5 large flour tortillas - Mission gluten-free tortillas
• 3 medium carrots - julienne
• 1 medium cucumber - julienne
• 5 stalks green onions (scallions or green shallots) - chopped
• 1 head Romaine lettuce - or baby spinach chopped (I use a combination of both)
• ¾ cup tzatziki sauce - homemade or store-bought
• 1 cup feta cheese

Instructions

 

• In a large skillet, heat over medium-high heat. Cook chicken thighs till golden brown on one side.
• Flip to cook the other side. Sprinkle half of the Greek seasoning on the cooked side. Cover the pan for a few minutes while the second side is cooking.
• Once the second side is cooked, flip again and sprinkle with the remaining seasoning. Cover and remove from the stove and let sit in the pan for about 3 or 4 minutes while you begin to prep your wraps.
• Take a gluten-free tortilla and spread a very healthy serving of the tzatziki sauce.
• Sprinkle it with green onion, and feta cheese.
• Now, remove the chicken from the pan and mince it into small pieces.
• Spread some of the carrots and cucumbers onto the wrap. Top with chicken and lettuce/spinach.
• Be careful not to overfill. Wrap like a burrito or like an enchilada. Personally, I like to wrap them in tin foil so that it makes them easier to cut in half.
• Enjoy!!

Notes

This recipe is a good recipe for people with celiac disease, gluten sensitivity, gluten intolerance or a gluten-free diet because none of the ingredients contains gluten.

Nutrition

Calories: 410kcalCarbohydrates: 27gProtein: 21gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 77mgSodium: 762mgPotassium: 687mgFiber: 5gSugar: 6gVitamin A: 17460IUVitamin C: 12mgCalcium: 298mgIron: 3mg

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