Harissa Feta Chicken Wraps

These Harissa Feta Chicken Wraps are perfect for when you want something with bold flavor but still easy to throw together. Juicy greek chicken is paired with a creamy harissa feta sauce, and wrapped up with crisp veggies in a soft tortilla. It’s a high-protein, crave-worthy meal that’s ready in under 30 minutes and perfect for lunch or dinner.

About This Recipe

I’m all about the harissa lately and these easy chicken wraps are no exception!! I’m obsessed with this easy Harissa Feta sauce and have been using it on EVERYTHING!!

It’s so perfect paired with my Greek Marinated Chicken, cucumber, tomatoes, roasted red peppers all wrapped up in a toasted flour tortilla! 

Of course, you can easily make these wraps with any prepped chicken or my Harissa Chicken if you don’t want to make the greek chicken. And feel free to throw in any extra veggies like some arugula, pickled red onion, cabbage, etc. to add even more volume and flavor to these super tasty wraps!

Ingredients and Substitutions

• Greek yogurt: I used non-fat Greek yogurt. You can also substitute dairy-free sour cream or yogurt if needed. Or use more lite mayo.
• Lite mayo: I love the the combination of lite mayo (for creaminess) and nonfat Greek yogurt (for protein) in my dressings, but you can use all Greek yogurt if you prefer or want to keep macros lower.
• Harissa paste: Use mild or spicy harissa paste depending on your spice preference.
• Feta cheese: You can use regular or reduced-fat feta cheese. I have found I don’t mind the reduced-fat feta, but if you aren’t worried about the macros, definitely always go for the full fat for the most yumminess! 
• Lemon juice: Fresh lemon juice ALWAYS! The store-bought juice just doesn’t taste the same or bring the same amount of freshness to these bowls.
• Flour tortillas: I used small flour tortillas that were 13 carbs each. Use gluten-free tortillas if needed. 
• Greek chicken: My favorite chicken to use with these wraps is my Greek Marinated Chicken Skewers! It’s so tender and yummy and just adds another layer of flavor. However, you can use any bulk-prepped chicken you have on hand.  
• Toppings: Grab some persian cucumbers, cherry tomatoes, roasted red peppers, and fresh dill.

Dietary Adaptations 

Gluten-free: Swap in your favorite gluten-free tortillas. 

Dairy-free: I recommend swapping out the yogurt for Forager plant-based sour cream, and the feta for a dairy-free feta! Trader Joe’s and Follow Your Heart (brand) both have great options.

How To Make

1. In a small bowl, combine all of the ingredients for the harissa feta yogurt. Mix well. 
2. If using bulk-prepped protein from the fridge (rather than freshly cooked), reheat the protein in a very hot skillet or air fryer with a spritz of oil and pinch of salt for JUST a minute or two until the outside is warm to the touch and the inside is no longer cold. Don’t heat too long! We don’t want that reheated meat flavor.
3. Heat tortillas in a skillet over high heat until a little toasty but still nice and pliable. Use two tortillas per serving, splitting these toppings between the two: 2 Tbsp/30g of the harissa feta yogurt, 4 oz/112g chopped protein, 2 Tbsp/30 g cucumbers, ¼ cup/60g tomatoes, 2 Tbsp/30 g roasted red peppers, and a pinch of fresh dill. Finish with a fresh squeeze of lemon and feel free to add some more (optional) feta if you’ve got it on hand!

Helpful Tips

1. Prep sauce ahead: This Harissa Feta Yogurt sauce stores well in the fridge for up to 5 days and works great as a dip or spread for other meals if you want to prep it in advance.
2. Chicken: If you’re not using the Greek chicken and are just using bulk chicken from Costco or somewhere,I like to sort through and pick out any gross chicken pieces and chop up the remaining chicken. Then I heat up a pan (for maybe a minute), and I add the chicken to the pan to season it with salt, pepper, and maybe a little garlic powder. You don’t want to leave it on the skillet for too long, though, or it will give it that recooked poultry flavor. You want a quick, hot sear that brings it back to life and takes away any weird store-bought rotisserie texture. IYKYK. 
3. Warm tortillas: Since these are smaller tortillas, I like to warm them up a little bit before adding the other ingredients to help make them more pliable. If you try adding all the ingredients to a cold tortilla, it might break or tear apart while trying to wrap.

For More Delicious Recipes

• Harissa Chicken with Whipped Feta Hummus Sauce
• Spicy Turkey and Arugula Crunch Wrap with Honey Mustard
• Low Carb Greek Crunch Wrap
• Blistered Tomato Basil Chicken Crunch Wrap

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