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Rotisserie Chicken Flatbread Wraps
with Greek Salad

Active: 25 min Total: 25 min
This is an almost no-cook summer dinner everyone should have in their repertoire (and parents should put it on their back-to-school list). Spread it out as a Mediterranean plate, enjoy as a flatbread wrap, or as a salad. Regardless, it'll come together super quickly.
Smarts: It's so easy to roast your own red peppers (especially in the summer over your grill), but if you're going for ultimate convenience, you can substitute storebought for an even quicker dinner.


Rotisserie Chicken Flatbread Wraps:
  • Rotisserie chicken - 1/2 , shredded
  • Romaine hearts - 1 head , chopped
  • Cherry tomatoes - 1/2 pt , halved
  • Cucumbers - 1/2 lb , chopped
  • Paprika - 1/4 tsp
  • Oregano - 1/4 tsp
  • Dijon mustard - 2 tsp
  • Red wine vinegar - 2 Tbsp
  • Olive oil - 1/4 cup
  • Pita / flatbread / lavash - 4 to 8
  • Store-bought hummus - 8 oz


  1. Rotisserie chicken - If not already done from yesterday, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
  2. Romaine / Tomatoes / Cucumbers - Prep as directed.

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  1. Heat up flatbreads.
  2. Whisk together paprika, oregano, Dijon, red wine vinegar, and olive oil. Season to taste with salt and pepper. Toss half of it with rotisserie chicken, and the other half with the romaine, tomatoes, and cucumbers.
  3. Spread hummus onto flatbread and then fill with rotisserie chicken and salad. Enjoy this easy summer dish!



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