The Greek Crunchwrap Supreme

Servings 4 crunchwraps


  • 1 1/2 lbs Chicken Shawarma or falafel for vegetarian
  • 8 large flour tortillas
  • 1/2 cup tzatziki
  • 1/2 cup hummus
  • 1 tomato diced
  • 1/2 red onion diced
  • 1 cucumber diced
  • 1 cup romaine lettuce chopped
  • 1/2 cup feta cheese
  • 1 cup pita chips
  • avocado oil


  1. Start by making your chicken (you could use falafel for vegetarian). I used the premartinated chicken shawarma from Trader Joe’s, but if you don’t have a TJ’s near you I have a recipe for chicken shawarma! I cooked it on a cast iron skillet over medium heat with a bit of avocado oil for about 6-7 minutes each side. Let it rest for about 5 minutes then chop into bite size pieces.

  2. Take a large flour tortilla and cut about a 4 inch smaller tortilla from it. Save the scraps for quesadillas! You will need one large tortilla and one small tortilla per Crunchwrap. Place your large flour tortilla on a large plate or cutting board.

  3. Add your sauces, chicken, veggies, feta cheese, pita chips, then your smaller tortilla (this prevents everything from falling out).

  4. Fold the sides in (demo of how to do this on my IGTV) and place it cut side down on a hot skillet with a drizzle of avocado oil. Cook for 2-3 minutes each side or until golden brown. Cut in half and serve!