Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce.

The other day very close friend of mine gave me such an amazing bunch of spices. So, of course, I had to put it to good use.

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

I just love the flavors of Mediterranean cuisine. It is totally my jam. Do you like Mediterranean cuisine?

What is your favorite dish? If you ask me, I have so many that I simply would not be able to count on my fingers.

It is just so light and delicious that I could possibly eat it for breakfast, lunch, and dinner.

It’s one of those cuisines that you can eat all year round, simply like this Mediterranean Sumac Chicken. It is pretty amazing when you have guests over or when you are busy and need something quick to eat.

Also, think of a NEW YEAR party, summer grilling season. As you can see it’s just amazingly adaptable to each season and almost any occasion.

Not to mention how easy it is to prepare it.  It took me 30 minutes from beginning to finish. I’ve been dying to make sumac chicken sprinkled with Za’atar for a while now.

That being said, look how lucky I was that my friend had extra that she brought from her last overseas trip?!

I am so lucky to have such amazing people that love sharing their traditional recipes, spices, and thoughts about cooking with me.

Now, let start cooking…

Hey, if you try my Mediterranean Sumac Chicken or any other recipe from the blog please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Yield: 4 SERVINGS

Mediterranean Sumac Chicken

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Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

Prep Time 10 minutes

Cook Time 18 minutes

Rest Time 5 minutes

Total Time 33 minutes

Ingredients

• 8-10 Chicken Tenders about 2 lbs
• 1/2 tbsp. Sumac
• 1/2 tbsp. Allspice
• 1 tsp. Dried Parsley
• 1 tsp. Garlic Powder
• 1/4 tsp. Ground Black Pepper
• 1/4 tsp. Salt
• 1 tsp. Lemon Juice
• 1 1/2 tbsp. Olive Oil
• 1/2 pound of Mushrooms sliced + Drizzle of olive oil + squeeze of lemon juice + pinch of salt

Yogurt-Cucumber Sauce

• 1 1/2 cup Plain Greek Yogurt
• 1/2 English Cucumber diced (read notes)
• 2 tsp. Garlic minced
• 2 tablespoons Parsley chopped (or Cilantro)
• 1 tablespoon Dill chopped
• 2 teaspoons Lemon Juice
• Pinch of Salt or to taste
• Pinch of Ground Black pepper

Instructions

1. Place chicken tenders into a large dish, then add all the spices, lemon juice, and 1/2 tbsp olive oil.
2. Rub on each chicken tender to coat well, then leave it on the countertop for 10 minutes to marinade.
3. Meanwhile, heat a large skillet or frying pan (about 10" size skillet or smaller). Add 1 tablespoon of Olive oil and heat on medium-high temperature.
4. Add chicken, and cook for about 5 to 6 minutes on each side. If the skillet is smaller, cook in batches.
5. Place cooked chicken on kitchen paper towel and allow it to rest for 5 minutes.
6. Slice mushrooms, and add them in the same skillet that you cook chicken. Cook mushrooms with a drizzle of olive oil for 5 minutes on medium-high heat, and season it with salt and add just a generous squeeze of lemon juice.
7. Heat pita bread for a minute in the microwave, and serve with sauteed mushrooms, Yogurt-Cucumber Sauce, Calamata Olives, and Za'atar.
8. Yogurt-Cucumber Sauce: Dice and chop all the ingredients. Mix it with the yogurt very well, and serve with chicken.

Notes

You can place Yogurt-Cucumber Sauce in the food processor and make it smoother in texture if you like that way better. I like biting into cucumber so that's why I left it chunky. If you do not like mushrooms, please omit.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This isn’t your average tuna salad wraps —this is your fridge-cleaning, flavor-packed lunch hero.

There’s something deeply satisfying about a good tuna salad wrap—simple, vibrant, and full of texture. It’s one of those meals that comes together in minutes but delivers more than you’d expect.

This recipe has lived on Sandra’s Easy Cooking for years, but it deserved a refresh. So here it is: better photos, bolder flavor, and the story behind one of my favorite quick lunches.

Why I Love These Tuna Salad Wraps:

I make tuna wraps constantly. They’re quick, protein-packed, and endlessly adaptable. This version is one of my staples—layered with tangy pickles, crunchy celery, briny capers, creamy mayo, and a subtle kick from chili flakes.

Fresh herbs like dill and parsley brighten everything up, all wrapped in a soft tortilla for the perfect bite.

It’s bold. It’s zippy. And it’s definitely not your grandma’s tuna salad.

Fridge-Cleaning, Flavor-Boosting Lunch

This is my go-to Thursday lunch—the day before grocery shopping when my fridge has a little of this and a little of that. Chopped tomatoes? Toss them in. Half a cucumber or lone bell pepper? Perfect. These wraps are a delicious way to use up odds and ends while avoiding food waste.

Ingredient Swaps & Add-ins

• Make this tuna wrap recipe your own based on what’s in your kitchen:
• Switch up the herbs – Parsley, dill, green onions, basil, or even cilantro.
• Add veggies – Tomatoes, shredded carrots, cucumbers, bell peppers, baby spinach, or arugula.
• Swap the spreads – Use Greek yogurt instead of mayo, or stir in a dash of Dijon for tang.
• Spice it up – Try hot sauce, sliced jalapeños, or my favorite: fried chili flakes.

Why You’ll Love These Tuna Salad Wraps

• Quick to prep: One bowl. A few minutes. Done.
• Customizable: Add avocado, hard-boiled eggs, or even leftover roasted veggies.
• Meal prep-friendly: Keeps in the fridge for up to 3 days—great for lunches or snacks.
• Healthier than takeout: Lower in sodium, fresher in flavor, and budget-friendly.

What to Serve it with:

• A side of kettle chips or baked sweet potato wedges
• Crunchy cucumber or cabbage slaw
• A tall glass of iced tea or sparkling lemon water

Delicious Tips:

• Greens: Mix it up with romaine, baby spinach, or peppery arugula for added crunch.
• Wrap Options: Use spinach, whole wheat, gluten-free, keto-friendly, or high-protein tortillas.
• Creamy but not soggy: A little mayo goes a long way—especially with the moisture from pickles, ketchup, and mustard.
• Make it spicy: Add sriracha, harissa, spicy mustard, or my favorite—fried Chinese chili flakes—for an extra punch.

Not Into Wraps? Try These Serving Ideas:

• Serve over greens as a tuna salad bowl
• Scoop into pita bread or layer onto toasted sourdough
• Enjoy with crackers, rice cakes, or in lettuce cups

If you make these tuna salad wraps, I’d love to see them!

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well. Prefer to keep it private? DM me your photo—I love hearing from you!

Recipes you might like:

• CAJUN SHRIMP LETTUCE WRAPS

• EGG, CHEESE AND HAM WRAP

Glass Containers:

8 Pack Glass Food Storage Containers with Airtight Lids, Glass Meal Prep Containers

Yield: 4 Servings

Tuna Salad Wraps

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Quick, easy, and packed with flavor—these tuna salad wraps are made with creamy mayo, crunchy veggies, fresh herbs, and bold spices. The perfect healthy lunch or meal prep idea using pantry staples

Notes

Not Into Wraps? Try These Serving Ideas:
Serve over greens as a tuna salad bowl
Scoop into pita bread or layer onto toasted sourdough
Enjoy with crackers, rice cakes, or in lettuce cups

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Spicy Tuna Salad is an easy and tasty way to enjoy a healthy and delicious meal any time. I love eating those ones wrapped in warm delicious flat pita bread.

When I looked through my kitchen window this morning as coffee was dripping down in my mug, I thought it’s going to rain.

Gray clouds surrender the sky and it was rather dark but pretty enjoyable to just sit and look at the birds flying around and making beautiful noises.

I usually go outside with my cup of Joe and it was a comfortable and very peaceful morning, even with only a few hours of sleep that I had.

Click here for my tasty sandwich ideas.

The smell and taste of coffee and morning crisp air always wake me up and give me that feeling of calmness; I connect with my thoughts, plan my day, go over the schedule and write down some things that are on my mind.

I love to write even though I am not very good at it, but I try. It is almost the same as if you give me a microphone and I start to sing! Then the sun just came out…out of nowhere! Le sigh! I wanted rain!!!

It was kind of day made for rain. If you didn’t notice before I really love rainy days! I love just to listen and relax while it’s pouring outside, Yiruma radio on Pandora is usually in the background, a book in my hands, and of course, coffee or a cup of tea is right next to me. I would say that is my perfect morning or evening.

When I have a really crazy busy day I make this Tuna salad. It is a quick fix, and my kiddos like it, at least my oldest two.

Tap here for simple, quick meal ideas

Do I really call it a recipe? Well, nah! But, today, I will call it “the crazy easy short-cut meal”…we all do it, right? Precooked chicken? Takeouts? Leftovers?

Whatever saves me, time man, I am all over it! From time to time I add some cooked beans to it… a very good combo with tuna.

What is your #1 short-cut meal? I would really love to know…

If you make this please tag me on Instagram @sandraseasycooking so I can check out and share your delicious creations. Thank you so much for all your support.

Yield: 4 SERVINGS

Spicy Tuna Salad

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Spicy Tuna Salad IS A PERFECT LUNCH!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 3, 2.5 oz pouch Tuna StarKist
• 4 baby Pickles diced
• 2 tablespoons Onion chopped, optional
• 2 tablespoon Avocado Mayo or any that you prefer
• 1/2 tablespoon Sriracha
• 1/2 tablespoon Lemon juice
• Salt to taste if needed

Serve it with:

• Pita Bread or Lettuce
• Asian Coleslaw fresh
• Sesame Ginger Vinaigrette or similar

Instructions

1. Place Tuna in the bowl and mix with relish, avocado mayo, sriracha, and lemon juice. Mix well and taste to see if salt is needed.

2. Add Sesame Ginger Vinaigrette on top of the Asian Coleslaw and toss it to coat it. Add as much as you wish to please your taste,.

3. Preheat for about 10-second pita bread. Place tuna salad in the bread, add Asian Coleslaw on top. you may wrap it in the Low carb tortillas of Lettuce Wraps.You may add other toppings if desired.

Notes

I love tuna, and I love to dress it up especially with what I just wrote in the ingredient list. One of my personal favorites is from Starkist tuna from a pouch.

Now you have so many options and you can already get spicy, or lemon-flavored tuna, etc. but to tell you honestly I like it plain and I add what I like.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest