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Slow cooker Greek chicken roll-ups with tomato, olives and feta cheese

Shredded Greek chicken, made easy in the slow cooker, piles into tortilla wraps with tomato, olives and feta.

For the past three months, I've made a batch of this slow cooker Greek chicken at least once a week. From the first bite, it's been a family favorite, used for filling pitas, mixing in salads, or topping a pizza. The method is simple: start building flavor with Greek seasoning (my favorite Greektown "Billygoat" Seasoning comes from The Spice House) and then add more of each of the individual ingredients like oregano, lemon zest, and pepper to bump up it up even more. Bind the ingredients together with a bit of olive oil, and let the slow cooker do the rest. A quick shredding with two forks (or, as one of my readers suggested, a whir in the KitchenAid stand mixer) yields a large batch of ready-to-use or ready-to-freeze chicken. I love to toss some of this shredded chicken into a baby kale salad, with poppyseed or vinaigrette dressing, or into a chopped vegetable Greek salad. For picnics, roll-ups made with colorful spinach and tomato tortillas are lots of fun, easy to pack and transport, and everyone loves them.

Make a big batch of shredded slow cooker Greek chicken, then use it in pitas, salads, or on a pizza!

Slow cooker Greek chicken roll-ups with tomato, olives and feta cheese

From the pantry, you'll need: garlic, oregano, lemon, olive oil, kosher salt, black pepper, feta cheese, olives, tortillas.

Serves 6 or more.


6 boneless, skinless chicken breast halves, trimmed
2 Tbsp Greek seasoning
1 Tbsp minced garlic
1 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Zest of 1 lemon
1/4 cup olive oil
6 large flour tortillas (I like spinach tortillas)
1/2 cup crumbled feta cheese
1/2 cup diced tomato
1/4 cup chopped kalamata olives


Place first 8 ingredients in a large mixing bowl. Use your very clean hands to mix everything together, making sure that each piece of chicken is coated on all sides with oil and seasonings.

In a 5- or 6-quart slow cooker, arrange all of the chicken in a single layer.

Cook on LOW for 5 hours. Remove the chicken to a bowl.

When the chicken is slightly cooled, use two forks to shred it. At this point, you can refrigerate or freeze the chicken.

To assemble the roll-ups: Set all 6 tortillas out on the countertop. Divide the remaining ingredients equally, piling them up at one end of the tortillas. Add a few spoonfuls of the chicken.

Fold the bottom of the tortilla over the filling, then fold the sides in toward the center. Continue rolling until the filling is fully encased (like an envelope). Secure the roll-up with two toothpicks; then, use a serrated knife to cut the roll-up in half.

For a picnic, wrap each half tightly in aluminum foil. Refrigerate until ready to transport or serve.

[Printer-friendly recipe.]

More picnic-perfect chicken sandwiches and roll-ups:
Slow cooker coffee chipotle pulled chicken roll-ups, from The Perfect Pantry
Slow cooker hoisin chicken and slaw sandwiches, from The Perfect Pantry
Spicy shawarma chicken wraps, from Jeanette's Healthy Living
Santa Fe chicken salad wrap, from Good Life Eats
Chicken pesto wraps, from Weelicious

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Yes, please. I would definitely love this, and all your ideas for using the Greek Chicken mixture sound good!

What is Greek Seasoning and where can I purchase it? This recipe looks AMAZING!!!

Kalyn, this is really an all-purpose shredded chicken that you can use in so many ways. And it freezes, too.

Jennifer, click the link above for the Greek Seasoning to see the ingredients. I buy it from The Spice House in Chicago, but many other spice companies offer something similar.

Sometime, I would appreciate a diagram of exactly where the ingredients are piled on the tortilla (a bit dense). I would prefer to build the seasoning rather than the prepared bottle-I find that I seldom use combos when I buy them, so would be guessing re substituting the amounts. I have access to chicken tenders, trimmed off the breasts--a lot cheaper & find they can be substituted in most recipes that call for skinless, boneless chicken breasts-so would need to adjust cooking time;; thighs would be OK too, likely-resulting taste would be acceptable, I think--so approximate weight of the meat ingredient would be helpful

Is there a supermarket brand of greek spice you can recommend. I would like to buy the one you recommend but the shipping charge makes it a "no go" for me

June, I always mention the specific brand I use (and nobody pays me to do that!), so I can't suggest a particular supermarket brand. Look for one that has oregano, lemon, rosemary, salt and pepper, maybe garlic powder; those are the key ingredients.

Great recipe. I have a question about the broth that is left after you cook the chicken, what do you do with it. I had a lot of rich looking "juice", too good looking to waste

June, you'll want to toss the chicken with some of the liquid to keep it moist. Wouldn't the rest be great in a chicken soup?

How'd I miss this one? Sounds yummy. I'm pinning it for later.

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