Pesto Chicken Tzatziki Salad Wraps Recipe
When I first made these Pesto Chicken Tzatziki Salad Wraps, I was amazed by how something this simple could taste so elegant and vibrant. The fusion of zesty pesto chicken, creamy tzatziki, and a crisp Mediterranean salad wrapped in a tortilla was better than I imagined.
Ingredients
- Boneless skinless chicken breasts
- Pesto sauce
- Olive oil
- Salt and black pepper
- Greek yogurt
- Cucumber grated and drained
- Garlic
- Lemon juice
- Fresh dill
- Salt and pepper
- Cherry tomatoes
- Cucumber
- Red onion
- Kalamata olives
- Feta cheese
- Tortillas or wrap
Instructions
- Combine pesto, olive oil, salt, and pepper in a bowl. Coat the chicken breasts evenly with the mixture, then cover and refrigerate for at least 30 minutes to allow the flavors to soak in.
- Heat your grill or stovetop pan over medium-high heat. Sear the chicken for 6–8 minutes per side until fully cooked and golden with grill marks. Set the chicken aside to cool slightly, then slice it into strips.
- Mix Greek yogurt with grated cucumber (be sure to squeeze out extra moisture), minced garlic, lemon juice, dill, and a pinch of salt and pepper. Stir until smooth and creamy.
- Combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta in a bowl. Toss lightly to mix and set aside.
- Lay your tortilla flat. Spread a generous layer of tzatziki sauce across the surface. Arrange the chicken slices on top, followed by a helping of Mediterranean salad. Optional garnish? A sprig of fresh basil or parsley for an elegant finish.
- Carefully fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick or parchment if needed. Serve immediately and enjoy that first blissful bite bursting with fresh flavors!
Notes
- Keep the Yogurt Thick: Drain the cucumber thoroughly before adding it to the tzatziki to avoid a watery sauce.
- Marinate Ahead of Time: If you can, marinate the chicken overnight for even deeper flavor.
- Warm Tortillas: Heat your wraps briefly on a stovetop or microwave to make them easier to roll.
- Knife Skills Matter: Cut your veggies evenly for a uniform bite in the salad.