Feta Greek Chicken Hummus Wrap

Lunch can be such a challenge when you’re trying to eat healthy but don’t want to feel like you’re missing out. I’ve been on a major Mediterranean food kick lately, and these Greek chicken hummus wraps have become my go-to meal when I need something fresh and filling without spending half my day in the kitchen.

What I love most about this recipe is how easy it comes together. There’s no cooking required if you use rotisserie chicken or leftover grilled chicken from dinner the night before. Just chop, spread, and roll. The egg white wraps keep things light, while the hummus and tzatziki give you that creamy, tangy flavor that makes Greek food so good.

These wraps are perfect for meal prep too. I’ll make a few on Sunday and have lunch ready for the week. My kids even like them, which is saying something when there’s spinach involved. Sometimes I’ll add extra feta because, well, more cheese is never a bad idea.

What Kind of Hummus Should I Use?

You can use any variety of hummus you like for these wraps – classic, roasted garlic, roasted red pepper, or even a spicy version if you want some extra kick. Store-bought hummus works perfectly fine and saves you time, but if you have homemade hummus on hand, that’s even better. Just make sure your hummus is smooth and spreadable rather than too thick or dry, as it needs to coat the wrap evenly. If your hummus seems a bit stiff, you can stir in a teaspoon or two of water or olive oil to loosen it up before spreading.

Options for Substitutions

This wrap is super adaptable, so feel free to mix things up based on what you have:

• Egg white wraps: Regular flour tortillas, whole wheat wraps, or even pita bread work great here. If you’re going low-carb, large lettuce leaves make a nice crunchy alternative.
• Cooked chicken: Rotisserie chicken is a time-saver, but grilled chicken breast, leftover turkey, or even chickpeas for a vegetarian option all work well. You could also try grilled shrimp for a different protein.
• Hummus: Any flavor of hummus works – roasted red pepper, garlic, or plain. In a pinch, mashed avocado or a spread of cream cheese can replace it.
• Feta cheese: Goat cheese or shredded mozzarella can step in if you don’t have feta. For a dairy-free version, just leave it out and add extra hummus.
• Tzatziki: If you’re out of tzatziki, ranch dressing or a simple mix of Greek yogurt with lemon juice and dill makes a good substitute.
• Baby spinach: Arugula, mixed greens, or romaine lettuce all work just fine in place of spinach.

Watch Out for These Mistakes While Cooking

Overfilling your wrap is the fastest way to end up with a messy meal that falls apart – stick to about 1/3 cup of filling per wrap and leave at least an inch of space on the edges to make rolling easier.

A common error is adding too much tzatziki sauce before rolling, which makes the wrap soggy and difficult to handle, so drizzle just 2-3 tablespoons inside and save extra for dipping on the side.

To prevent your wrap from tearing, make sure your egg white wraps are at room temperature before assembling, and if they seem dry or brittle, warm them in the microwave for 10-15 seconds wrapped in a damp paper towel.

The order of ingredients matters too – always put the hummus down first as a moisture barrier, then add your chicken and heartier ingredients before the watery vegetables like cucumbers and tomatoes, which helps keep everything from getting soggy.

What to Serve With Greek Chicken Hummus Wraps?

These wraps are pretty filling on their own, but I love serving them with some crispy baked pita chips or a handful of kettle-cooked potato chips on the side. A simple Greek salad with extra cucumbers, tomatoes, and olives makes a great pairing if you want to keep the Mediterranean theme going. You could also set out some extra tzatziki or hummus for dipping, along with some fresh veggies like carrots, bell peppers, or snap peas. For a lighter option, a cup of lemon rice or orzo salad rounds out the meal nicely without making things too heavy.

Storage Instructions

Store: These wraps are best enjoyed fresh, but you can prep the components ahead of time. Keep the chicken, veggies, hummus, and tzatziki in separate containers in the fridge for up to 3 days. Store the egg white wraps separately so they don’t get soggy, then assemble your wrap right before eating.

Assembled Wraps: If you need to make these ahead, wrap them tightly in plastic wrap or foil and refrigerate for up to 24 hours. Just know that the wrap might get a bit softer from the moisture. To help prevent this, you can add the hummus and tzatziki right before eating instead of ahead of time.

Meal Prep: I love setting up a wrap station in my fridge with all the ingredients prepped and ready to go. This way, you can grab and assemble a fresh wrap whenever hunger strikes. The cooked chicken stays good for 3-4 days, and all the veggies will keep crisp in airtight containers.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 100-115 g
• Fat: 55-65 g
• Carbohydrates: 65-80 g

Ingredients

• 6 egg white wraps (Egglife Original)
• 1 cup hummus (Cedar’s for creamier texture)
• 5 oz fresh baby spinach
• 3.5 cups chicken (shredded or 1/2-inch cubes)
• 2 cups cucumbers (diced into 1/4-inch pieces)
• 6 oz crumbled feta cheese
• 1.5 cups cherry tomatoes (halved)
• 1 cup tzatziki
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lemon juice

Step 1: Prepare and Season the Chicken

• 3.5 cups chicken
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lemon juice

If you haven’t already cooked your chicken, prepare it now by poaching, grilling, or baking until fully cooked through, then shred or cut into 1/2-inch cubes.

In a bowl, toss the chicken with the dried oregano and fresh lemon juice, stirring gently to distribute the seasoning evenly.

This step seasons the chicken thoroughly so the flavor is built in rather than just sitting on top.

Let it sit for a few minutes while you prepare the remaining components.

Step 2: Prep All Vegetables and Components

• 2 cups cucumbers
• 1.5 cups cherry tomatoes
• 1 cup hummus
• 1 cup tzatziki
• 5 oz fresh baby spinach
• 6 oz crumbled feta cheese

While the chicken seasons, dice the cucumbers into 1/4-inch pieces and halve the cherry tomatoes.

I like to do all my vegetable cutting at once so the assembly goes quickly without stopping mid-wrap.

Measure out the hummus, tzatziki, spinach, and crumbled feta into separate small bowls or on a clean workspace so everything is ready to grab during assembly.

Step 3: Assemble the Wraps

• 1 egg white wrap
• hummus from Step 2
• spinach from Step 2
• seasoned chicken from Step 1
• cucumbers from Step 2
• feta cheese from Step 2
• tomatoes from Step 2
• tzatziki from Step 2

Lay out one egg white wrap on a clean surface and spread approximately 2.5-3 tablespoons of hummus evenly across the wrap, leaving about 1/2 inch border around the edges to prevent overstuffing.

Layer a handful of fresh spinach down the center, followed by a portion of the seasoned chicken from Step 1.

Top with diced cucumber, crumbled feta, and halved tomatoes arranged in a line down the middle.

I find that keeping all the fillings in a tight center line makes rolling much easier.

Drizzle about 2-3 tablespoons of tzatziki over the top of the fillings.

Step 4: Roll and Serve

Fold the bottom edge of the wrap up and over the filling, then tightly roll the wrap away from you, tucking in the sides as you go to keep everything compact and prevent filling from escaping.

The egg white wraps are sturdy, so don’t be afraid to roll them firmly.

Repeat with the remaining 5 wraps, and serve immediately while the vegetables are fresh and crisp.

Feta Greek Chicken Hummus Wrap

Delicious Feta Greek Chicken Hummus Wrap recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 6 wraps

Calories: 1225

Ingredients Method

Ingredients

  

• 6 egg white wraps (Egglife Original)
• 1 cup hummus (Cedar's for creamier texture)
• 5 oz fresh baby spinach
• 3.5 cups chicken (shredded or 1/2-inch cubes)
• 2 cups cucumbers (diced into 1/4-inch pieces)
• 6 oz crumbled feta cheese
• 1.5 cups cherry tomatoes (halved)
• 1 cup tzatziki
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lemon juice

Method

 

1. If you haven't already cooked your chicken, prepare it now by poaching, grilling, or baking until fully cooked through, then shred or cut into 1/2-inch cubes. In a bowl, toss the chicken with the dried oregano and fresh lemon juice, stirring gently to distribute the seasoning evenly. This step seasons the chicken thoroughly so the flavor is built in rather than just sitting on top. Let it sit for a few minutes while you prepare the remaining components.
2. While the chicken seasons, dice the cucumbers into 1/4-inch pieces and halve the cherry tomatoes. I like to do all my vegetable cutting at once so the assembly goes quickly without stopping mid-wrap. Measure out the hummus, tzatziki, spinach, and crumbled feta into separate small bowls or on a clean workspace so everything is ready to grab during assembly.
3. Lay out one egg white wrap on a clean surface and spread approximately 2.5-3 tablespoons of hummus evenly across the wrap, leaving about 1/2 inch border around the edges to prevent overstuffing. Layer a handful of fresh spinach down the center, followed by a portion of the seasoned chicken from Step 1. Top with diced cucumber, crumbled feta, and halved tomatoes arranged in a line down the middle. I find that keeping all the fillings in a tight center line makes rolling much easier. Drizzle about 2-3 tablespoons of tzatziki over the top of the fillings.
4. Fold the bottom edge of the wrap up and over the filling, then tightly roll the wrap away from you, tucking in the sides as you go to keep everything compact and prevent filling from escaping. The egg white wraps are sturdy, so don't be afraid to roll them firmly. Repeat with the remaining 5 wraps, and serve immediately while the vegetables are fresh and crisp.