If you’re looking for new ways to enjoy chicken, these Mediterranean grilled chicken thigh lettuce wraps are a great option—light, vibrant, and packed with flavor. With tender chicken thighs marinated in a yogurt Greek Seasoning Blend and topped with bold Mediterranean ingredients, every bite is a flavor explosion. Plus, they’re a great way to serve a meal that feels both indulgent and healthy.
Three Reasons you will love Chicken Thigh Lettuce Wraps:
1. Bursting with Bold Mediterranean Flavor
This wrap combines tangy, salty, creamy, and smoky elements—juicy grilled chicken thighs meet briny olives and feta, cooling Greek yogurt, spicy pepperoncini, and the sweet depth of sautéed onions. Every bite hits all the right flavor notes.
2. Light but Satisfying
Using lettuce instead of bread keeps things crisp and low-carb, while protein-rich chicken, fiber-filled veggies, and healthy fats from hummus and olives keep you full and energized.
3. Customizable & Meal-Prep Friendly
Each component can be prepped ahead and mixed to taste—more yogurt, extra olives, or less heat from the pepperoncini. Great for picky eaters, low-effort lunches, or assembling fresh at the table.
These wraps use lettuce leaves as the base, which makes them low-carb and gluten-free, while still delivering all the texture and satisfaction you crave. Whether you’re using butter lettuce, bibb lettuce, or green leaf lettuce, choose a sturdy leaf to hold all the juicy toppings. For the best presentation and texture, go for whole lettuce cups or Boston lettuce—the perfect vessel for a fresh, hand-held wrap.
The key ingredient to flavorful chicken here is the marinade. A simple mix of Greek yogurt, garlic granules, Greek seasoning, and za’atar adds tang, creaminess, and a depth of earthy, herby flavor.
Ingredients for Grilled Chicken Lettuce Wraps:
For the Chicken:
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1 lb boneless, skinless chicken thighs (you can also use skinless chicken breasts)
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¾ cup Greek yogurt
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1 tablespoons Greek seasoning
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2 teaspoons garlic granules
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1 tablespoons za’atar
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1 tablespoon sriracha
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1 tbsp olive oil (for grilling)
For the Wraps:
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1 head butter lettuce, bibb lettuce, or green leaf lettuce (washed and dried with a paper towel)
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½ cup Greek yogurt
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¼ cup hummus
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2 tbsp chili garlic oil
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½ cup diced cucumber
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½ cup diced tomato
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¼ cup sliced kalamata olives
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¼ cup sliced pepperoncini
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½ cup onions
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½ cup sliced red peppers (optional)
- ½ cup feta cheese
Instructions for Grilled Chicken Lettuce Wraps
1. Marinate the Chicken
In a small bowl, mix the Greek yogurt, garlic granules, Greek seasoning, and za’atar. Add salt and pepper to taste. Coat the chicken thighs in the marinade and let them rest in the fridge for at least 1 hour (or overnight for deeper flavor). You can put them into a resealable plastic bag of a covered dish. Make sure to seal bag and place in a dish, to ensure no mishaps.
2. Grill the Chicken
Preheat your outdoor grill to medium-high. Oil the grill grates to ensure the chicken does not stick. Remove excess marinade and grill the chicken for about 5–6 minutes per side, or until it reaches an internal temperature of 165°F. Let chicken rest, then slice into strips.
3. Sauté the Onions
Place a small pan over medium heat and add just a tiny bit of oil. Add sliced onions and toss to coat with the oil. Allow the onions to sautée, but do not brown them. This process will take away the sting and sharp taste of the onion, replacing it with a sweeter flavor.
4. Assemble the Grilled Chicken Lettuce Wraps
Lay out your lettuce leaves or lettuce cups on a serving platter. Add a spoonful of hummus to each, followed by sliced grilled chicken, a dollop of Greek yogurt, a drizzle of chili garlic oil, and your toppings: cucumbers, tomatoes, red onions, kalamata olives, and pepperoncini.
Serving Tips
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These wraps are perfect for meal prep—just store the chicken and toppings separately and assemble when ready to eat.
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For parties, arrange all the toppings buffet-style and let guests build their own lettuce wrap recipe.
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Don’t be afraid to double the marinade and set some aside before you marinate the chicken and use it as a dip —it’s that good.
This lettuce wrap recipe is a great way to bring brightness and variety to your dinner routine. Using fresh lettuce instead of bread or tortillas adds crunch and keeps things light, while the seasoned yogurt-marinated chicken delivers serious flavor. Whether you use crisp lettuce, bibb lettuce, or Boston lettuce, or iceburg lettuce, these wraps are guaranteed to become a new favorite.
Give them a try and discover how a humble lettuce leaf can become the star of your meal!
Equipment
- sheet pan
- Grill
- bowl
- Resealable bag
Ingredients
For the Chicken Marinade
- 1 lb skinless, boneless chicken thighs (you can also use skinless chicken breasts)
- ¾ cup plain Greek yogurt
- 1 tablespoons Greek seasoning
- 2 teaspoons garlic granules
- 1 tablespoons za’atar
- 1 tablespoon sriracha
- 1 tbsp oil for grilling
For the Lettuce Wraps
- 1 head butter lettuce bibb lettuce, or green leaf lettuce (washed and dried with a paper towel)
- ½ cup Greek yogurt
- ¼ cup hummus
- 2 tbsp chili garlic oil We use Trader Joe's
- ½ cup cucumber diced
- ½ cup tomato diced
- ¼ cup kalamata olives sliced
- ¼ cup pepperoncini chopped
- ½ cup onions
- ½ cup red peppers sliced
- ¼ cup crumbled Feta Cheese
Instructions
Marinate the Chicken
- In a small bowl, mix the Greek yogurt, garlic granules, Greek seasoning, and za’atar. Add salt and pepper to taste. Coat the chicken thighs in the marinade and let them rest in the fridge for at least 1 hour (or overnight for deeper flavor). You can put them into a resealable plastic bag of a covered dish. Make sure to seal bag and place in a dish, to ensure no mishaps.1 lb skinless, boneless chicken thighs, ¾ cup plain Greek yogurt, 1 tablespoons Greek seasoning, 2 teaspoons garlic granules, 1 tablespoons za’atar, 1 tablespoon sriracha
Grill the Chicken
- Preheat your outdoor grill to medium-high. Oil the grill grates to ensure the chicken does not stick. Remove excess marinade and grill the chicken for about 5–6 minutes per side, or until it reaches an internal temperature of 165°F. Let chicken rest, then slice into bite size pieces.1 tbsp oil
Sauté the Onions
- Place a small pan over medium heat and add just a tiny bit of oil. Add sliced onions and toss to coat with the oil. Allow the onions to sauté, but do not brown them. This process will take away the sting and sharp taste of the onion, replacing it with a sweeter flavor.
Assemble the Lettuce Wraps
- Lay out your lettuce leaves or lettuce cups on a serving platter. Add a spoonful of hummus to each, followed by sliced grilled chicken, a dollop of Greek yogurt, a drizzle of chili garlic oil, and your toppings: cucumbers, tomatoes, onions, kalamata olives, and pepperoncini.1 head butter lettuce, ½ cup Greek yogurt, ¼ cup hummus, 2 tbsp chili garlic oil, ½ cup cucumber, ½ cup tomato, ¼ cup kalamata olives, ¼ cup pepperoncini, ½ cup onions, ½ cup red peppers, ¼ cup crumbled Feta Cheese
Nutrition
How Long to Grill Chicken Thighs + Marinade!
Healthy Grilled Chicken Wraps & Yogurt Dipping Sauces
Lettuce Salad with Shrimp & Avocado (Greek Style)
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