Dinner, Healthy, Instant Pot, Lunch, Sandwiches/Wraps, Stove Top

Greek Crunchwrap Supreme

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!

Greek Crunchwrap Supreme
Greek Crunchwrap Supreme

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!
Greek Crunchwrap Supreme

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!

Greek Crunchwrap Supreme

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:

Made this recipe? Tag @wandering_chickpea on Instagram!

greek Crunchwrap recipe

Greek Crunchwrap

Yield: 2 Crunchwraps
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

The ultimate Greek inspired Crunchwrap Supreme, made with lemon oregano shredded chicken, a sweet and creamy roasted red pepper sauce, pita chips and lots of veggies!

Ingredients

For the chicken

  • 1 1/2 lbs boneless skinless chicken breasts (about 2 large)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp thyme
  • 1 1/2 tsp oregano
  • 10-12 pitted kalamata olives, chopped
  • 1 tbsp olive brine (optional)
  • 1 tsp kosher salt

For the roasted red pepper sauce

  • 4 large roasted red peppers, drained and patted dry
  • 1/2 cup chickpeas, drained and rinsed
  • 3 tbsp toasted pumpkin seeds*
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3/4 tsp sugar
  • 1/2 tsp kosher salt + more to taste

To assemble

  • 4 burrito sized tortillas
  • 6 oz feta cheese
  • 2 oz pita chips (about 20 chips)
  • 1/2 Persian cucumber, sliced
  • 1 cup cherry tomatoes, sliced
  • Arugula

Instructions

  1. To make the chicken, add all marinade ingredients to a container. Nestle in the chicken and ideally let marinate for at least 30 minutes, up to overnight.**
  2. Preheat the oven to 375° F. Bake the chicken for 30-35 minutes or until cooked through. (see notes for instant pot option)*** Once its cool enough to handle, transer the chicken to a plate and shred with two forks. Return to the marinade and refrigerate until ready to use.
  3. To make the roasted red pepper sauce, combine all ingredients in the bowl of a food processor or high speed blender. Blend until smooth. Add more salt to taste.
  4. To assemble the crunchwraps, use a sharp knife to cut a six inch circle out of two tortillas. I used a corn tortilla I had in my fridge as a guide, but a bowl or circular container would work too. Discard the scraps (or use for tortilla chips later) and set the circles aside.
  5. On a large tortilla, spread a few tablespoons of the roasted red pepper sauce, followed by the shredded chicken. Place pita chips over top then the crumbled feta cheese and the veggies.
  6. To wrap the crunchwrap, place the smaller cut out in the center and working your way around fold the sides in. Place the wrap fold side down in a preheated skillet over medium high heat and cook for 4-6 minutes or until golden brown. Brush the other side with oil and repeat. Serve immediately and enjoy!

Notes

*To taost pumpkin seeds, just place them in a small skillet over medium low heat and cook for about 10 minutes, tossing occasionally until golden brown.

**You can skip marinating the chicken all together, it ust wont be as flavorful

***Instant pot option: Add all ingredients to the bowl of your instant pot plus a half cup of water or chicken stock. Cook on high pressure for 20 minutes and release manually. Continue recipe as follows.

Nutrition Information:
Yield: 4 Serving Size: 1/2 Crunchwrap
Amount Per Serving: Calories: 1240Total Fat: 58gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 211mgSodium: 2821mgCarbohydrates: 97gFiber: 15gSugar: 18gProtein: 83g

All nutritional information is an estimation

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  1. Pingback: Mediterranean Meatball Pitas with Mint Yogurt Sauce ~ Wandering Chickpea

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