Chicken and Chickpea Wraps

Chicken and Chickpea Wraps

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These chicken and chickpea wraps have been on regular rotation at my house. They’re easy to make, super filling, and really delicious.

oregano chicken wraps

If you spend one minute on my website, you’ll know I love ground chicken, like, love, LOVE it. I’d eat it every day if I could. I like it in pasta, salad bowls, stir-fries, soups, and, of course, as meatballs! Pretty much all the ways.

One variation I eat often is ground chicken wraps. I’ll usually fry ground chicken in a little olive oil and then add lots of garlic powder, onion powder, and a little crushed red pepper. I finish it with plenty of freshly chopped oregano, dill, and lemon juice.

One problem with a ground chicken wrap is that the chicken becomes a bit unwieldy in the wrap. I find myself losing half the chicken to the plate and needing to scoop it up with a fork or with the last bit of my wrap.

mashed chickpeas

To fix this, I’ve started adding a can of chickpeas to the chicken as it cooks. I mash half the chickpeas into a paste-like consistency. This paste fills in the gaps in the ground chicken mixture, making it a perfect consistency for wraps that won’t have you comically losing all your meat like you’re trapped in a bad infomercial.

oregano lemon and dill

How to make these chicken and chickpea wraps

Fortunately, these are as easy as anything to make, and you only need a few ingredients.

What you need

  • Protein: You’ll use ground chicken and chickpeas. You can also use ground beef or turkey if you like.
  • Herbs and aromatics: The chicken is flavored with an onion, garlic powder, onion powder, oregano, dill, and lemon juice.
  • For serving: I serve this with whole-grain wraps; I love Angelic Bakehouse wraps. I also serve it with fresh greens, tzatziki, cucumbers, and roasted potatoes and zucchini. I sprinkle a few more oregano leaves and dill sprigs on top.

How to make it

  • Step 1: Brown the chicken. Cook the chicken in a little oil, and then add the onion and chickpeas.
  • Step 2: Mash the chickpeas: After they have cooked for a bit, use the back of your spoon to mash half of them into a paste-like consistency.
  • Step 3: Finish the chicken. Throw in the fresh herbs and lemon juice, and you’re done!
chicken and chickpea recipe

I serve it by spooning the chicken onto a platter with the toasted wraps. Then, I serve all the accompaniments on a side plate along with tzatziki. Everyone can load their wraps with the chicken and chickpea mixture and garnish their wraps as they like.

Chicken and Chickpea Wraps Recipe

I hope you love this recipe as much as I did! If you make it, please rate the recipe and leave a comment below to let me know what you think. I’d love to hear from you!

Chicken and Chickpea Wraps Recipe

Chicken and Chickpea Wraps

These chicken and chickpea wraps have been on regular rotation at my house. They're easy to make, super filling, and really delicious.
5 from 1 vote
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Servings: 4
Calories: 362kcal



  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound ground chicken
  • 1 yellow onion, peeled and minced
  • 1 14.5-ounce can chickpeas drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper
  • 1 lemon, juiced; about 2–3 tablespoons juice total
  • ¼ cup loosely packed fresh oregano leaves, finely chopped
  • ¼ cup loosely packed fresh dill, finely chopped
  • Salt and pepper

For serving:


Cook the chicken:

  • Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Once hot, add the chicken and season well with salt and pepper. Cook for 12–15 minutes, breaking it up as it cooks.
  • Once the chicken is cooked through, add 1 tablespoon of extra virgin olive oil. Add the onion and chickpeas. Continue cooking until the onion is soft. Season with garlic powder, onion powder, and crushed red pepper. Taste and add more salt and pepper.

Mash the chickpeas:

  • Use the back of your spoon to mash at least half of the chickpeas. You want half of the chickpeas to form a paste-like consistency to fill in the gaps of the ground chicken. Taste and add salt.

Finish the chicken:

  • Add the lemon juice, oregano, and dill. Cook for 2–3 minutes more. Taste and season. Turn off the heat.

To serve:

  • Spoon the chicken and chickpeas onto a serving platter. Toast the wraps and arrange them next to the chicken. Serve with a plate of fresh greens, sliced cucumber, and a bowl of tzatziki sauce. If you like, sprinkle fresh dill and oregano on the chicken. Serve family-style, allowing guests to fill each wrap with the chicken and chickpea mixture and garnish it with the toppings they like. Enjoy!


Calories: 362kcal | Carbohydrates: 24g | Protein: 24g | Fat: 19g | Sodium: 359mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.1mg
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