Loaded Crispy Greek Wraps with Smashed Feta, Cucumber Crunch & Hot Honey Drizzle
A crispy pan-toasted wrap packed with lemony chicken, smashed feta spread, crunchy cucumber salad, fresh herbs, and a spicy-sweet hot honey finish.
Servings
4 wraps
Total Time
45 minutes
Ingredients
For the Chicken
- 500 g boneless chicken thighs or breast, sliced thin
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili flakes
- Juice of 1 lemon
- Salt and black pepper to taste
For the Smashed Feta Spread
- 200 g feta cheese
- 3 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 small garlic clove, grated
- 1 tsp lemon zest
- Black pepper
- Optional: pinch of chili flakes
For the Cucumber Crunch Salad
- 1 large cucumber, diced small
- 1/4 red onion, very thinly sliced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt and pepper
- 2 tbsp chopped fresh dill or parsley
Hot Honey Drizzle
- 4 tbsp honey
- 1–2 tsp chili flakes
- 1 tsp hot sauce
- Small squeeze of lemon juice
Additional Fillings
- 1 cup shredded lettuce or romaine
- 1 tomato, diced
- Kalamata olives, sliced
- Extra herbs
- 4 large flour tortillas or flatbreads
- 1 cup shredded mozzarella or cheddar (optional for extra crispiness)
Instructions
Step 1: Marinate the Chicken
In a bowl combine:
- olive oil
- garlic
- oregano
- paprika
- cumin
- chili flakes
- lemon juice
- salt and pepper
Add chicken and coat well.
Let marinate:
- minimum 20 minutes
- ideally 2 hours in the fridge
Step 2: Make the Smashed Feta
In a bowl mash feta with a fork until crumbly.
Mix in:
- Greek yogurt
- olive oil
- garlic
- lemon zest
- pepper
Mash until creamy but slightly textured.
Taste and adjust lemon or salt if needed.
Chill until ready.
Step 3: Prepare the Cucumber Crunch
Combine cucumber, onion, vinegar, olive oil, herbs, salt, and pepper.
Let sit 10 minutes so the flavors brighten and the onions soften slightly.
For extra crunch:
- add shredded cabbage
- or chopped pickles
Step 4: Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken:
- 4–5 minutes per side
- until caramelized and fully cooked
Rest 5 minutes, then chop into bite-sized pieces.
Optional:
Add a squeeze of lemon after cooking.
Step 5: Make the Hot Honey
Warm honey gently in a small saucepan.
Stir in:
- chili flakes
- hot sauce
- lemon juice
Simmer 1 minute only.
Set aside.
Assemble the Wraps
Lay tortillas flat.
Spread a generous layer of smashed feta across the center.
Add:
- lettuce
- chicken
- cucumber crunch salad
- tomato
- olives
- herbs
- cheese if using
Drizzle lightly with hot honey.
Fold sides inward and roll tightly.
Crisp the Wraps
Heat a skillet over medium heat with a small drizzle of olive oil.
Place wraps seam-side down.
Cook:
- 2–3 minutes per side
- until golden and crispy
Press gently with a spatula while cooking.
Final Finish
Slice in half.
Add:
- extra hot honey
- fresh dill
- cracked pepper
- squeeze of lemon
Serve immediately.
Optional Variations
Vegetarian Version
Replace chicken with:
- crispy chickpeas
- halloumi
- roasted cauliflower
Extra Protein
Add:
- grilled lamb
- spicy beef strips
Sauce Upgrade
Mix into the feta spread:
- tahini
- roasted garlic
- harissa
Pro Tips
- Use chicken thighs for juicier wraps.
- Dry cucumbers well so the wrap stays crisp.
- Don’t overfill or the tortilla can split.
- Toasting the wrap is essential for texture.
- A cast-iron skillet gives the best crust.
