For the Crispy Greek Chicken

2 lbs (900 g) boneless, skinless chicken breasts, sliced into strips

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

4 cloves garlic, minced

2 tsp dried oregano

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cumin

1/2 tsp turmeric

Salt & freshly ground black pepper

1 tbsp cornstarch (for extra crispy edges)

For the Hot Honey Lemon Feta Cream

200 g feta cheese, crumbled

3/4 cup (180 g) plain Greek yogurt

2 tbsp hot honey

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp extra virgin olive oil

1 garlic clove, minced

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley

1/2 tsp smoked paprika

Freshly ground black pepper

For the Wraps

4 large flour tortillas or Greek-style flatbreads

2 cups shredded romaine lettuce

1 cup diced cucumber

1 cup cherry tomatoes, halved

1/2 cup thinly sliced red onion

1/3 cup sliced Kalamata olives

Optional Toppings

Extra crumbled feta

Fresh dill

Fresh parsley

Pickled red onions

Crushed red chili flakes

Lemon wedges

Extra hot honey drizzle

In a large bowl, combine the chicken with the olive oil, lemon juice, garlic, oregano, smoked paprika, garlic powder, onion powder, cumin, turmeric, salt, black pepper, and cornstarch. Toss until evenly coated and marinate for at least 20 minutes.

Heat a large cast-iron skillet over medium-high heat.

Cook the chicken for 8–10 minutes, stirring occasionally, until deeply golden, crispy around the edges, and fully cooked.

While the chicken cooks, combine the feta, Greek yogurt, hot honey, lemon juice, lemon zest, olive oil, garlic, dill, parsley, smoked paprika, and black pepper in a food processor.

Blend until smooth, creamy, and fluffy. Add 1–2 tablespoons of water if needed for a silky consistency.

Warm the tortillas or flatbreads in a dry skillet for about 30 seconds per side until soft and pliable.

Spread a generous layer of the hot honey lemon feta cream over each wrap.

Add the shredded romaine, cucumber, cherry tomatoes, red onion, Kalamata olives, and crispy Greek chicken.

Sprinkle with extra feta and fresh herbs.

Fold in the sides and roll tightly into wraps.

Slice each wrap in half and drizzle with extra hot honey and a little more feta cream if desired.

Serve immediately with lemon wedges and a fresh Mediterranean salad or crispy roasted potatoes.

Calories: 612

Protein: 47 g

Carbohydrates: 36 g

Fat: 32 g

Fiber: 4 g

Sugar: 10 g