The Greek inspired Crunchwrap Supreme… a healthier spin off the fast food classic but made at home with double the flavor! Layered with shredded lemon oregano chicken, a creamy roasted red pepper sauce, crunchy pita chips, feta and of lots of veggies. Toasted until golden brown and crispy, it’s super fun and easy to make. Not to mention, insanely delicious!

I have been wanting to try making my own version of a Crunchwrap supreme for so long now! This Greek inspired one has all my favorite toppings, and it’s so much fun to make. I wasn’t planning on eating a whole one because these guys are truly monstrous, but with the crunchy toasted tortilla and that amazing red pepper sauce, once you start it’s pretty hard to stop.

The Layers…

• Lemon oregano chicken: Instead of ground meat, I thought a Greek inspired shredded chicken would go great in this Crunchwrap. It’s so easy and flavorful, with lemon, garlic, herbs and kalamata olives.
• Roasted red pepper sauce: Probably my favorite part of this whole recipe, the inspiration for this sauce came from a traditional Middle Eastern dip called Muhammara. It’s got jarred roasted red peppers (homemade work too), lemon juice, olive oil, herbs and toasted walnuts. I added my own twist by replacing the lemon juice with balsamic vinegar which adds a nice subtle sweetness and the replacing walnuts with toasted pumpkin seeds. Also—the secret ingredient: chickpeas! Just a few really helps makes the sauce super thick and creamy.
• Pita chips: I used store bought pita chips (Stacy’s is my favorite!) but feel free to make your own if you have time!
• Feta cheese: For any Greek inspired meal, feta is a must. I actually used my favorite tofu feta recipe to keep this dairy free, but traditional will work wonderfully as well.
• Tomato + Cucumbers: To add something light and fresh, I opted for some sliced cucumber and tomatoes. These are perfect for balancing out the richness of the rest of the wrap while also adding some nutrients.
• Burrito sized tortilla: I used extra large tortillas to make this Greek Crunchwrap truly gigantic and I’ve also found it makes it easier to wrap. If your having trouble finding the right size, I recently discovered that you can buy a whole bag of tortillas from Chipotle for less the three dollars. That’s like 15 massive tortillas?! If you want to scale it down a little, feel free to use a normal sized tortilla it just might not be be able to hold all the goods!

How to make a Greek Crunchwrap Supreme

Step 1: make the lemon oregano chicken – For the chicken, all the ingredients go into a container to marinate for as long as you’ve got time. A few hours is best but a quick 15 minutes on the countertop will work as well. For perfectly shredded chicken, I strongly recommend using an instant pot. It’s fast, easy and the chicken is falling apart tender in just 20 minutes. If you don’t have an Instant Pot, the oven I included instructions for the oven as well.

Step 2: Make the Roasted Red Pepper Sauce – For this you’ll need a food processor or high speed blender. I recommend using jarred roasted red peppers packed in water that have been drained and patted dry to avoid a watery sauce. Simply blend all the ingredients until smooth and creamy and add salt to taste. If the sauce tastes bland, it’s probably because it needs more salt.

Step 3: Assemble! This is the fun part! Now that you have all your ingredients ready, it’s time to assemble the Crunchwraps. Start by cutting a 6 inch circle out of two of the tortillas. For this, I used a corn tortilla I had in my fridge as a guide, but a bowl or other circular object that’s roughly the right size will do. Now on to the big tortilla, spread a layer of sauce followed by the shredded chicken, pita chips, feta and veggies. To fold, I strongly recommend looking up some visual instructions, but I tried to explain it the best I could down below.

Step 4: Toast the wraps – The key to a crunchy Crunchwrap is making sure the pan is hot before you put it in. This ensures that the outside gets crispy without making the vegetables inside wilt or make the wrap soggy. Cooking the wrap also helps seal it shut, so it’s important that the folded side stays untouched on the pan until it’s a deep golden brown. Make sure you serve these hot off the griddle for maximum crunch!

Tips and substitutions

• When adding the shredded chicken to the wrap, make sure you drain off some off some of the marinade. The first time I made this, I did not do this and the wrap got super soggy and fell apart while cooking.
• To make this Greek Crunchwrap vegan, replace the chicken with chickpeas! Just follow the instructions as directed (no need to marinate) and bake for about half an hour. You can also replace the feta cheese with a dairy free alternative.
• The times I put below are estimates for how long the wrap takes to cook. It all depends on the temperature of your skillet. To ensure that the wrap doesn’t fall apart, try not to peak until it’s been on there for a while. In this case, slightly overcooking is better than undercooking.

Want more healthy sandwiches and wraps? Try these:

• Vegan sweet potato breakfast burrito
• Tandoori chickpea gyros with oven baked fries and mint raita
• Vegan antipasto sandwich
• Spinach artichoke grilled cheese

Made this recipe? Tag @wandering_chickpea on Instagram!