Save The first time I made these wraps, it was a complete accident. I had leftover grilled chicken from a weekend barbecue and a fridge full of vegetables that needed using. My sister walked into the kitchen, took one bite, and asked me to write down what I had just thrown together. Now they are a regular rotation, especially on busy weeknights when I want something fresh but do not have hours to spend cooking.
Last summer, my neighbor Sarah came over while I was marinating the chicken. She stood in my kitchen complaining about her lunch rut, so I handed her a wrap fresh off the counter. She texted me two hours later saying her husband had already requested them for dinner that same night. There is something about the combination of warm, lemony chicken and cold, crisp vegetables that just works.
Ingredients
- Boneless skinless chicken breasts: I prefer pounding them slightly so they cook evenly and stay juicy
- Olive oil: Use the good stuff here since it carries the lemon flavor
- Fresh lemon juice: Bottled juice works but fresh makes such a noticeable difference
- Dried oregano: The Greek variety has a more intense flavor if you can find it
- Garlic clove: Minced finely so it distributes through the marinade evenly
- Salt and pepper: Do not skimp here since the chicken needs good seasoning before cooking
- Cherry tomatoes: They hold their shape better than regular tomatoes when chopped
- English cucumber: Fewer seeds and a crisper texture than garden varieties
- Red onion: Soak the chopped onion in cold water for ten minutes to mellow the bite
- Kalamata olives: These are non negotiable for authentic Greek flavor
- Feta cheese: Buy a block and crumble it yourself for better texture
- Fresh parsley: Flat leaf has more flavor than curly parsley
- Extra virgin olive oil: This dresses the salad and brings everything together
- Red wine vinegar: Adds that perfect acidic brightness to balance the rich feta
- Flour tortillas: Warm them thoroughly or they will crack when you try to roll
- Romaine lettuce: Provides a sturdy crunch that does not wilt like softer greens
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add the chicken breasts and turn them several times to coat evenly. Let them sit at room temperature for at least fifteen minutes while you prep the vegetables.
- Cook the chicken to perfection:
- Heat a grill pan or heavy skillet over medium high heat until it is nice and hot. Cook the chicken for six to seven minutes per side, resisting the urge to move it around so you get good color. Let it rest on a cutting board for five minutes before chopping.
- Assemble the Greek salad:
- In a large bowl, toss together the tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with the olive oil and red wine vinegar, then sprinkle with oregano. Season generously with salt and pepper and toss again until everything is well coated.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for about thirty seconds per side or wrap them in damp paper towels and microwave for twenty seconds. They should be pliable and warm, not stiff or crispy.
- Build your wraps:
- Lay each tortilla on a flat surface and start with a layer of shredded romaine near the center. Add a generous scoop of the Greek salad, then top with the chopped lemon chicken. Do not overfill or rolling becomes difficult.
- Roll and serve:
- Fold in the sides about two inches, then roll from the bottom up, keeping it tight as you go. Slice each wrap in half on a diagonal and serve immediately while the chicken is still slightly warm.
Save My daughter now requests these for her school lunch, though she admits to eating them with a fork because she has not quite mastered the wrap technique without making a mess. I pack the components separately so the tortilla does not get soggy, and she assembles it herself at school. It has become her favorite thing to brag about to her friends.
Make Ahead Magic
I often marinate the chicken the night before and store it in a sealed container in the refrigerator. The salad ingredients can be chopped and stored in separate containers, then tossed together right before serving. The chicken can also be grilled ahead and served cold, which actually works wonderfully for lunch the next day.
Perfect Pairings
These wraps shine alongside a simple Greek lemon rice or roasted baby potatoes with herbs. For a lighter meal, I serve them with cucumber slices and extra tzatziki on the side. A crisp white wine like Pinot Grigio cuts through the rich feta beautifully, or try sparkling water with plenty of ice and a lemon wedge.
Customization Ideas
Sometimes I swap the chicken for grilled shrimp when I want something different but equally delicious. During summer, I add thinly sliced bell peppers from the garden for extra crunch and color. The vegetarian version with grilled halloumi instead of chicken has become a Friday favorite in our house.
- Try spreading a thin layer of hummus inside the tortilla before adding the other ingredients
- Add sliced avocado if you want something creamier to balance the acidity
- Extra tzatziki on the side never hurt anyone
Save There is something deeply satisfying about eating a wrap that bursts with so many fresh flavors and textures. These have saved me on countless busy nights and impressed more guests than I can count.
Questions & Answers
- → How long can I marinate the chicken in advance?
You can marinate the chicken for up to 8 hours in the refrigerator. The longer marinating time allows the lemon juice and oregano to penetrate deeper, creating more flavorful meat. For best results, marinate for at least 15 minutes, but overnight produces the most tender results.
- → Can I prepare this wrap ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Keep the cooked chicken and Greek salad in separate containers in the refrigerator for up to three days. Assemble the wraps fresh when ready to eat to prevent the tortillas from becoming soggy.
- → What's the best way to cook the chicken?
A grill pan or skillet over medium-high heat works best, cooking for 6-7 minutes per side. This creates a slightly charred exterior while keeping the inside juicy. Avoid cooking on high heat, which can dry out the chicken. Let it rest for 5 minutes before chopping to retain moisture.
- → How can I make this vegetarian?
Simply substitute grilled tofu for the chicken, using the same lemon-oregano marinade. Press the tofu first to remove excess moisture, then marinate and grill until golden. The hearty texture of grilled tofu complements the fresh salad and feta beautifully.
- → What drinks pair well with these wraps?
Crisp Sauvignon Blanc complements the lemon and Mediterranean flavors beautifully. For non-alcoholic options, try sparkling water with lemon, Greek iced tea, or fresh lemonade. A light rosé wine is another excellent choice during warmer months.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and actually stay more moist during cooking. They may require an extra 2-3 minutes per side. Since thighs have more flavor, they absorb the lemon marinade beautifully and create juicier wraps.