Packed with fresh and zesty Greek flavors, these Chicken Souvlaki Lavash Wraps are an easy all-in-one meal that's high in protein, low in carbs, and perfect for lunch or dinner.

These Chicken Souvlaki Lavash Wraps are an easy, high-protein meal that's packed with fresh and zesty Greek flavors. Made with grilled, baked, or pan-fried chicken souvlaki, these wraps are simple to make and loaded with flavor, texture, and fresh ingredients.

The base of these wraps is sliced chicken souvlaki and Joseph's Lavash Bread. We love Joseph's Lavash Bread (available at many grocers and on Amazon) because it's delicious, low in carbs, and even contains a little protein.

From there, you can add your favorite fillings to the wraps. We like spreading on store-bought tzatziki or hummus, then adding chopped cucumber, cherry tomatoes and crumbled feta. But chopped romaine, red onion, bell pepper, or spinach are all great options.

To make them, simply cook the chicken, chop the vegetables, spread your favorite tzatziki or hummus over the lavash, add the fillings, and roll everything up.

Whether you grill, bake, or pan-fry the chicken, you'll end up with one seriously delicious wrap that's perfect for an easy lunch or weeknight dinner.

Ingredient Notes

Boneless, skinless chicken thighs: We prefer chicken thighs because they stay juicier and are less likely to dry out, but chicken breasts work as well. Grill, bake, or pan-fry the chicken whole, then let it rest for a few minutes before slicing into bite-sized pieces.

Classic souvlaki seasoning: A simple blend of olive oil, fresh lemon juice, garlic, oregano, rosemary, salt, and black pepper gives the chicken its fresh and zesty Greek flavor. We use 1 tablespoon dried oregano and 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried rosemary).

Joseph's Lavash Bread: We love using Joseph's because it's low in carbs, made with simple ingredients, and even contains a little protein. It's now available at many grocery stores, and you can also order it on Amazon.

Optional fillings: Finish your wraps with chopped cherry tomatoes, cucumber, crumbled feta, and either store-bought tzatziki or hummus. Or you can add any favorite fillings to make it your own.

Preparation Steps

Marinate the chicken: In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Add the chicken and turn to coat. Marinate for at least 20 minutes or up to 8 hours in the refrigerator. (Don't marinate longer than 8 hours, as the lemon juice can begin to change the texture of the chicken.)

Cook the chicken. We grill our souvlaki, but you can also bake or fry.

• Grill: Preheat the grill to medium-high heat (400–450°F). Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
• Oven: Preheat the oven to 425°F. Place the chicken on a parchment-lined or lightly greased baking sheet. Bake for 18 to 22 minutes, or until the chicken reaches 165°F. Broil for 1 to 2 minutes at the end, if desired, for a little extra browning.
• Pan-fry: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Rest and slice: Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.

Assemble the wraps: Heat the lavash in the microwave for 15 to 30 seconds, just until soft and pliable. Lay a sheet of Joseph's Lavash Bread horizontally on a clean work surface. Spread the tzatziki or hummus (2 tablespoons) evenly over the lavash, leaving about a 1-inch border around the edges.

Arrange the sliced chicken (about 1 cup), chopped cucumber, cherry tomatoes, and crumbled feta (see filling suggestions for amounts) in a vertical line down the center of the lavash, extending from one short end to the other.

Roll the wraps: Starting with one long side, fold the edge over the filling. Gently tuck the lavash under the filling to tighten the wrap, then continue rolling tightly until sealed.

Serve: Slice each wrap in half and serve immediately. For a warm, crispy wrap, toast it seam-side down in a dry skillet over medium heat for 2 to 3 minutes per side, until lightly golden and crisp.

Filling Suggestions

• Don't overfill the wraps. For the best texture and easiest rolling, use about 1 cup of cooked sliced chicken and 1 cup of vegetables per full sheet of lavash.
• Keep the veggies balanced. We like using about ½ cup chopped cucumber and ½ cup halved cherry tomatoes per wrap, but feel free to adjust to your taste.
• Use just enough spread. Spread 2 tablespoons of tzatziki or hummus evenly over the lavash. It adds creaminess without making the wrap soggy.
• Consider feta. About ¼ cup crumbled feta per wrap adds the perfect salty, tangy finish.
• Mix up the fillings. Chopped romaine, sliced red onion, sliced bell pepper, spinach, olives, or pepperoncini all make delicious additions.
• Toast for extra crunch. After rolling, toast the wrap in a skillet for a few minutes per side until lightly golden and crispy.

How to Store

If you've already assembled the wraps, reheat them in a skillet over medium heat for 2–3 minutes per side or in an air fryer at 350°F for 3 to 5 minutes until warmed through and lightly crispy.

If you've stored the chicken and fillings separately, simply reheat the chicken and assemble fresh wraps for the best texture.

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