Greek Lemon Chicken Salad Wrap

The first time I made these wraps, my kitchen smelled like a Greek island taverna at lunchtime. Fresh lemon hit the hot pan and that bright citrus steam filled every corner of the room. My roommate wandered in, drawn by the scent like a cartoon character floating toward a pie on a windowsill. We ate them standing up at the counter, too impatient to even set the table, and I knew this recipe was staying in the regular rotation.

Last summer I made these for a beach day with friends, and we ended up eating them in the parking lot with sand between our toes because nobody could wait until we actually set up our spot. The wraps travel surprisingly well if you wrap them tight in foil, though fair warning, the feta gets everywhere if you are not careful. Now they are my go-to for any outdoor eating situation.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed and stay tender
• 2 tbsp olive oil: Use the good stuff here since it is building flavor in the marinade
• 2 tbsp fresh lemon juice: Bottled lemon juice works in a pinch but fresh makes such a difference
• 1 tsp dried oregano: Rub it between your palms before adding to wake up the oils
• 1 garlic clove minced: Fresh garlic always beats garlic powder for that authentic Greek taste
• ½ tsp salt and ¼ tsp black pepper: Keep this handy for the salad seasoning too
• 1 cup cherry tomatoes quartered: The sweet pop of tomatoes balances the salty feta beautifully
• 1 cup cucumber diced: English cucumbers work great since you do not have to peel them
• ½ cup red onion finely chopped: Soak the chopped onion in cold water for 10 minutes to mellow the bite
• ½ cup Kalamata olives pitted and sliced: These bring that essential briny Greek flavor
• ½ cup feta cheese crumbled: Go for a block of feta and crumble it yourself for better texture
• ¼ cup fresh parsley chopped: Fresh herbs make everything taste brighter and more alive
• 2 tbsp extra-virgin olive oil: This dresses the salad and brings everything together
• 1 tbsp red wine vinegar: Adds just the right amount of tangy brightness
• 4 large flour tortillas or Greek flatbreads: Warm them up first or they will crack when you try to roll
• 1 cup romaine lettuce shredded: Adds a nice crisp texture and helps hold everything together

Instructions

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Marinate the chicken:

Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add the chicken and turn it to coat evenly. Let it sit for at least 15 minutes while you prep the vegetables.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until hot. Cook the chicken for 6 to 7 minutes per side until it is cooked through and has nice grill marks. Let it rest for 5 minutes before chopping into bite-sized pieces.

Mix the Greek salad:

In a large bowl combine the tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with the olive oil and red wine vinegar, sprinkle with oregano, and toss gently. Season with salt and pepper to taste.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. They should be pliable and warm.

Assemble the wraps:

Lay out each warm tortilla and add a layer of shredded romaine. Top with a generous scoop of Greek salad and the chopped lemon chicken.

Roll them up:

Fold in the sides of each tortilla, then roll tightly from the bottom up. Slice in half diagonally if you want to show off all those beautiful layers inside.

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My sister texted me at midnight the first time she made these, demanding the recipe because her husband kept talking about them even after the dishes were done. There is something about that combination of warm lemon chicken and cool crisp salad that just makes people happy.

Make It Your Own

Sometimes I swap in grilled shrimp or even chickpeas for the chicken if I want something lighter. A smear of tzatziki sauce inside the wrap takes it to another level entirely. You can also use spinach or arugula instead of romaine if you prefer a peppery bite.

Meal Prep Magic

I like to marinate the chicken and chop all the vegetables the night before. Keep everything in separate containers in the fridge and you can throw these wraps together in minutes when you are ready to eat. The chicken actually tastes even better after sitting in that lemon mixture overnight.

Serving Suggestions

These wraps are perfect for lunch, dinner, or even a casual picnic. Pair them with a crisp white wine like Sauvignon Blanc or just some sparkling water with extra lemon. They are substantial enough to feel like a real meal but light enough that you will not need a nap afterward.

• Cut the wraps into pinwheels for easy party appetizers
• Serve with extra tzatziki on the side for dipping
• Wrap them tightly in foil for lunch on the go

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There is nothing quite like biting into one of these wraps and getting that perfect mix of warm, cold, crunchy, and creamy all at once. Hope they become a favorite in your house too.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken for up to 4 hours in the refrigerator for deeper flavor. You can also cook it a day in advance and store it covered in the fridge, then reheat gently before assembling wraps.

→ What's the best way to prevent the wrap from falling apart?

Warm your tortillas thoroughly to make them pliable, then don't overstuff. Use shredded lettuce as a base layer to absorb excess moisture from the salad. Fold in the sides tightly before rolling, and let it rest for a minute before slicing.

→ Can I make this vegetarian?

Absolutely. Simply substitute the chicken with grilled tofu, chickpeas, or seasoned white beans. Marinate tofu in the same lemon-oregano mixture and grill for 3-4 minutes per side until lightly charred.

→ How should I store leftover ingredients?

Keep the marinated salad in an airtight container for up to 2 days. Store cooked chicken separately to prevent sogginess. Assemble wraps fresh when ready to eat for the best texture and flavor.

→ What sides pair well with these wraps?

Serve alongside Greek yogurt dips, hummus, a light lemon vinaigrette salad, or crispy oven-baked feta chips. A refreshing cucumber-mint water or crisp white wine complements the Mediterranean flavors beautifully.

→ Can I use a different cheese instead of feta?

Yes, crumbled goat cheese offers a tangy alternative, or try mozzarella for a milder flavor. For a creamier option, spread a thin layer of tzatziki on the tortilla instead of adding cheese.