Mediterranean Chicken Kofta Wrap

4.75 from 8 votes

Mix up your lunch with a fresh and flavorful Mediterranean kofta wrap.

Finding foods you enjoy and that can help you control blood sugar is crucial to living a diabetic-friendly lifestyle.

There’s something about Mediterranean food that just feels clean. Filled with fresh ingredients, bold flavors, and spices, Mediterranean cuisine can offer plenty of additions to your clean eating menu. Today’s special? A can’t miss classic for any lover of Mediterranean food: kofta. This Mediterranean chicken kofta wrap makes a perfect lunch or dinner, and is just one of many ways to make a meal out of a mainstay of Mediterranean cuisine.

Kofta are herby, flavor-rich ground meatballs and patties popular throughout the Middle East and North Africa. Whether you’re new to Mediterranean dining, or you’re a longtime fan of the cuisine, a quality kofta recipe is a must-have staple. While recipes vary depending on region, kofta usually combines ground meat, often chicken or lamb, with onions and spices. This clean recipe uses ground chicken and a blend of our favorite Mediterranean herbs and spices.

Complete with a tangy Greek yogurt sauce and fresh veggies in a tortilla wrap, this Mediterranean chicken kofta wrap is the perfect way to add a little Mediterranean flair to your lunch.

All About the Herbs and Spices

Mediterranean food is often pretty simple. Made from fresh ingredients, Mediterranean dishes tend to be earthy and naturally clean. It’s a key combination of signature spices that gives this cuisine its bold flavor.

This recipe uses a delicious blend of herbs and spices. Some are probably mainstays in most of your go-to recipes, like garlic, parsley, and pepper. Meanwhile, this recipe also provides the opportunity to reach for some less common spices. Cumin, coriander, and fresh mint take this recipe from regular chicken meatballs to authentic Mediterranean kofta.

One tip. Don’t roll the kofta balls the same way you would meatballs. For this recipe, it’s best to form oblong, football-shaped balls about an inch thick.

That’s A Wrap

While there’s no shortage of ways to enjoy kofta, this recipe provides everything you need to make a perfect Mediterranean chicken kofta wrap.

Whipping up a batch of this tangy Greek yogurt sauce really brings out the best in this recipe. There’s simply no better way to compliment kofta than with a traditional Greek yogurt dressing. This simple one sticks to the classics: Greek yogurt, lemon juice, garlic, and dry dill combine for the ultimate kofta flavor companion.

Finally, complete your meal with the perfect Mediterranean wrap. Loaded with crunchy lettuce, onion, cucumber, and grape tomatoes, this wrap is a fresh and flavorful upgrade from your usual lunch.

4.75 from 8 votes

Mediterranean Chicken Kofta Wrap

Rich in Mediterranean herbs and spices, this Kofta Wrap is a delicious choice for lunch or dinner.
Yield 4 people
Serving Size 1 wrap
Course Dinner, Lunch
Cuisine Mediterranean


For the Kofta

  • 1/2 cup yellow onion finely chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1/4 cup parsley fresh, chopped
  • 2 tablespoons mint fresh, chopped
  • 1 pound ground chicken
  • 1 tablespoon olive oil

For the Sauce

  • 1/2 cup Greek yogurt fat-free, plain
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 tablespoon dry dill

For the Wrap

  • 4 whole-wheat flour tortillas large (substitute whole-wheat pita if desired)
  • 4 lettuce leaves large, romaine will work best
  • 1 red onion small, sliced thin
  • 1/2 cup grape tomatoes cut in half
  • 1 cucumber sliced into 1/4 inch thick circles
  • 1/4 cup feta cheese crumbles fat-free


For the Kofta

  • Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
  • Combine all ingredients together and mix well. Form into small football like balls, about 1 inch thick in the middle.
  • Heat the olive oil in a large skillet on high heat. Once the oil is very hot, add the kofta balls to the pan and sear on each side until browned.
  • Place each seared kofta onto the prepared baking sheet and bake for about 15 minutes or until firm and cooked through.

For the Sauce

  • Combine all ingredients and let sit for 10 minutes to allow the flavors to blend together.

For the Wrap

  • Lay the flour tortillas on a flat surface. Place the lettuce leaves onto the wrap. Leave about 1 inch of tortilla uncovered on one side.
  • Cut the kofta balls in half lengthwise. Place two halves, cut side down, on top of the lettuce. Top with the red onion, grape tomatoes, cucumbers, and feta dividing each equally between each tortilla. Drizzle the sauce over the top of all the ingredients.
  • Fold in the 1 inch of exposed tortilla on the side then roll the wrap into a tortilla shape. Serve additional sauce on the side if desired. Enjoy!

Nutrition Information

Serving: 1wrap | Calories: 417kcal | Carbohydrates: 35g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 778mg | Potassium: 995mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2527IU | Vitamin C: 21mg | Calcium: 234mg | Iron: 4mg |
SmartPoints (Freestyle): 9
Keywords High Protein, Kid-Friendly

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. This was so delicious and enjoyed by the entire family. I have only eaten kofta made with beef but this was tasty using chicken. Thank you for sharing this recipe. I will definitely make this one again!

  2. Thank you so much for this amazing recipe! We are currently doing a low fodmap diet here so I used spring onion tips in place of the yellow onion, garlic infused olive oil in place on the garlic. I also added in a finely grated carrot and courgette (squeezed of excess juice in a tea towel) to sneak some extra veg into my 3 year old. They were so delicious! I’ll double the recipe next time so we have leftovers for lunchboxes 🙂

  3. Hi, my garden will be producing tomatoes and cucumbers soon, so this will be perfect for then! Want to share with my girlfriend, who is doing Noom, so thanks for providing calories. I’m on WW, so I need to know if the chicken is all breast meat, dark, or a mix? As it matters when I figure out the points please. Looking for ward to making this! Thanks:)

  4. We’ve made this recipe several times with the follow alterations:
    – Leave out the red onion (raw red onion is a bit too intense for our tastes)
    – Use whole wheat pitas instead of tortillas (found the tortillas didn’t hold up well to the filling)
    – Made about half the amount of sauce, as there was always too much left over

  5. I thought this was an excellent meal. I used turkey instead of chicken as it is what I had on hand. Loved the sauce and will add to the meal rotation.5 stars

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