Name: Chicken, Feta and Roasted Red Pepper Tortilla Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 1/2 cup crumbled feta cheese; 1/2 cup roasted red peppers, chopped; 1/4 cup sliced green onions; 1/4 cup light mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh parsley; 4 (8-inch) whole wheat tortillas; 2 cups fresh baby spinach leaves

Why You’ll Love Chicken, Feta and Roasted Red Pepper Tortilla Wraps Recipe

The combination of feta and cream cheese adds rich creaminess that contrasts beautifully with the crisp vegetables.
Roasted red peppers bring sweetness and a smoky note, lifting the wrap from ordinary to memorable.
Using pre‑cooked or rotisserie chicken makes this a quick, weeknight friendly meal.
It’s versatile enough to serve as a lunch wrap, light dinner, or picnic friendly option.
You can easily customise the fillings to suit extra veggies, different cheeses or wraps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Rotisserie chicken or cooked shredded chicken
Cream cheese
Crumbled feta cheese
Sliced cucumber
Baby spinach (or other leafy greens)
Jarred roasted red peppers, drained and chopped
Fresh dill
A dill‑feta dressing (may include feta, dill, cream cheese or yogurt, lemon juice etc.)

Directions

If using pre‑cooked chicken, shred or chop it into bite‑sized pieces.
Prepare the dill‑feta dressing by combining cream cheese (or yogurt/cream cheese blend), crumbled feta, chopped fresh dill, lemon juice and seasoning until smooth and well blended.
Warm the flour tortillas briefly in a skillet or microwave so they become soft and pliable.
Spread a layer of the dressing on each tortilla.
On each tortilla, layer baby spinach, cucumber slices, chopped roasted red peppers, shredded chicken and additional crumbled feta if desired.
Sprinkle fresh dill over the filling for extra flavour.
Roll up each tortilla tightly, tucking in the sides as you go to form the wrap. If desired, you may grill or toast the filled wraps in a dry skillet for 1‑2 minutes per side to seal them and add a slight crisp.
Serve immediately. If prepping ahead, wrap in foil or cling film and chill; warm slightly before serving if desired.

Servings and timing

Servings: About 4 wraps (depending on tortilla size and amount of filling)
Prep time: ~10–15 minutes
Cook/assembly time: ~5–10 minutes
Total time: ~15–25 minutes

Variations

Use whole wheat or spinach tortillas for added fibre and colour.
Substitute greek yogurt in the dressing for a lighter version.
Add extra veggies like shredded carrot, red onion slices or sliced avocado.
Replace chicken with turkey, grilled halloumi, or roasted chickpeas for a vegetarian option.
Swap roasted red peppers for sun‑dried tomatoes or roasted zucchini for a flavour twist.
Add a drizzle of spicy harissa or sriracha for some heat in the wrap.

Storage/Reheating

Storage: Wraps are best eaten the same day. If you plan to store, wrap each one tightly in foil or cling film and keep in the refrigerator for up to 24 hours.
Reheating: If you wrapped them in foil, you can warm in a low oven (around 160 °C / 325 °F) for ~10 minutes until heated through. Alternatively, unwrap and microwave for ~30‑60 seconds until warmed, though the tortilla may soften.
If stored fully assembled with dressing and veggies, the tortilla may become soggy; to prevent that, you can store components separately (dressings, chicken, veggies) and assemble just before eating.

FAQs

What kind of chicken should I use?

You can use rotisserie or store‑bought cooked chicken, or roast/grill your own chicken breast or thighs and shred them. Using pre‑cooked chicken significantly reduces prep time.

Can I make the wraps ahead of time?

Yes — you can assemble and wrap them and keep in the fridge for a few hours. For best texture, keep dressing separate and fill just before serving to avoid soggy tortillas.

Can I freeze these wraps?

Freezing is not recommended because the fresh veggies and dressing will suffer in texture once thawed. It’s better to make fresh or store refrigerated for a short time.

What size tortilla should I use?

Use medium (8–10‑inch) flour tortillas. If they are too small the filling may spill out; if too large you might end up with very bulky wraps.

Can I make a vegetarian version?

Yes: substitute the chicken with roasted chickpeas, grilled halloumi or sautéed mushrooms, and keep the rest of the filling and dressing the same.

How can I reduce the calories or fat?

Use low‑fat cream cheese or Greek yogurt in the dressing, use smaller tortillas, reduce the amount of cheese, and load more on the vegetables.

What other dressings work with these wraps?

A simple lemon‑oil vinaigrette, tzatziki, hummus or pesto would all complement the flavours well if you prefer a different profile.

Can I use whole wheat or gluten‑free tortillas?

Absolutely. Whole wheat tortillas add fibre, and gluten‑free tortillas make this suitable for gluten‑sensitive diets. Just ensure the wrap holds together when filled.

How do I prevent the tortilla from tearing when wrapping?

Warm the tortilla slightly to make it more pliable. Don’t overfill it. Fold in the sides before rolling the long edge. If it’s torn, transfer the filling to a fresh tortilla.

Can I use other cheeses besides feta?

Yes — crumbled goat cheese, ricotta, or even a mild blue cheese can work. Feta has a tang that pairs nicely with the roasted red pepper, but feel free to experiment.

Conclusion

These Chicken, Feta & Roasted Red Pepper Tortilla Wraps are a fresh, flavour‑packed meal that’s quick to assemble and endlessly adaptable. With minimal cooking required and loads of room for variation, they’re perfect for lunch, dinner or even a picnic. Enjoy customizing them to suit your taste, and savour the combination of creamy feta, smoky red pepper and tender chicken wrapped into one hand‑held delight.