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Homemade Greek salad wrap with cucumber, red pepper, lettuce, olives, and creamy dressing
Dreena Grace Burthon

Greek Salad Wrap

A fresh Greek salad wrap for diabetics made with balanced carbs, healthy fats, and crisp Mediterranean flavors. Simple, satisfying, and blood sugar friendly.
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Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings: 2 people
Course: Lunch
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 low-carb tortillas small size
  • 2 cups romaine lettuce chopped
  • 1 cup cucumber diced
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp red onion thinly sliced
  • 1/4 cup Kalamata olives sliced
  • 1/3 cup feta cheese crumbled
  • 8 oz chicken breast grilled, sliced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice fresh squeezed
  • 1/2 tsp dried oregano
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Cutting board For chopping vegetables
  • 1 Sharp knife For slicing and prep
  • 1 Mixing Bowl To combine ingredients
  • 1 Small bowl For mixing dressing
  • 1 Skillet For cooking chicken
  • 1 Tongs Optional, for flipping

Method
 

  1. Season the chicken breast with salt, pepper, and a pinch of oregano. Cook in a skillet over medium heat for 5 to 7 minutes per side, or until fully cooked. Let it rest, then slice thinly.
  2. While the chicken cooks, chop the lettuce, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  3. In a small bowl, whisk together olive oil, fresh lemon juice, oregano, salt, and black pepper to make the dressing.
  4. Lay each tortilla flat. If needed, warm for 10 seconds to make it more flexible.
  5. Layer lettuce first, then cucumber, tomatoes, onion, olives, and sliced chicken.
  6. Sprinkle feta cheese evenly over the top.
  7. Drizzle lightly with the prepared dressing. Do not overfill.
  8. Fold in the sides of the tortilla and roll tightly from the bottom up.
  9. Slice in half and serve immediately.

Notes

 
  • Choose a high-fiber, low-carb tortilla for better blood sugar control. The wrap you choose makes the biggest difference in carb count.
  • Do not overfill the wrap. Too many tomatoes or dressing can make it soggy quickly.
  • For lower carbs, replace the tortilla with large lettuce leaves.
  • Use pre-cooked or rotisserie chicken to reduce prep time.
  • Adjust salt carefully since olives and feta already add sodium.
  • Nutrition values vary depending on tortilla brand and portion size.