Pin It The first time I made these wraps was on a brutally hot July afternoon when turning on the oven felt like a personal betrayal. My kitchen was already stifling, and I needed something that felt fresh and light but still satisfying. These wraps ended up being exactly what summer lunch should taste like, bright and tangy without being heavy.
Last summer, my neighbor Sarah stopped by while I was grilling the chicken and ended up staying for lunch. She took one bite and immediately asked for the recipe, then made it for her book club the following week. Sometimes the simplest dishes are the ones that people remember most.
Ingredients
- Chicken breasts: Boneless and skinless work best here, pounding them slightly even helps the lemon penetrate deeper
- Fresh lemon juice: Bottled juice simply cannot replicate the bright, acidic punch that fresh lemons bring to the marinade
- Kalamata olives: These briny, purple jewels are non-negotiable for authentic Greek flavor and they add this perfect salty counterpoint
- Feta cheese: Go for a good quality Greek feta stored in brine rather than pre-crumbled, the texture difference is remarkable
- Cherry tomatoes: They hold their shape better than larger tomatoes and provide these little bursts of sweetness throughout
- Red wine vinegar: Adds a mellow acidity that balances the sharp lemon and ties the salad flavors together
- Flour tortillas: Large, soft wraps work best, or seek out Greek flatbreads if you want something more authentic
Instructions
- Marinate the chicken:
- Whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper in a shallow dish. Turn the chicken breasts in this mixture until thoroughly coated, then let them sit at room temperature for at least fifteen minutes while you prep the vegetables.
- Cook the chicken:
- Heat your grill pan or skillet over medium-high until it is hot enough that a drop of water sizzles immediately. Cook the chicken for six to seven minutes per side until it has nice golden brown grill marks and reaches 165°F internally. Let the chicken rest for five minutes before chopping it into bite-sized pieces.
- Make the Greek salad:
- In a large bowl, combine the quartered cherry tomatoes, diced cucumber, chopped red onion, sliced olives, crumbled feta, and fresh parsley. Drizzle with the extra-virgin olive oil and red wine vinegar, then sprinkle with oregano and toss everything gently. Season with salt and pepper to taste.
- Warm your wraps:
- Heat the tortillas 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 crispy or stiff.
- Assemble the wraps:
- Lay each warm tortilla on a flat surface and start with a layer of shredded romaine lettuce. Add a generous scoop of the Greek salad mixture and top with plenty of the chopped lemon chicken.
- Roll them up:
- Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking the ingredients in as you go. Slice each wrap in half diagonally and serve immediately while the chicken is still slightly warm.
Pin It These wraps have become my go-to solution for those evenings when everyone wants something different for dinner. They are forgiving, flexible, and somehow manage to feel special even on a random Tuesday.
Making Ahead
The chicken can be marinated up to six hours in the refrigerator, and the salad vegetables can be chopped and stored separately a day in advance. Just keep the dressing ingredients apart until you are ready to toss everything together.
Perfect Pairings
Crisp white wines like Sauvignon Blanc or Assyrtiko cut through the rich feta beautifully. For non-drinkers, sparkling water with a squeeze of fresh lemon and a sprig of mint feels incredibly refreshing alongside the wrap.
Easy Variations
Sometimes I swap the chicken for grilled shrimp or even chickpeas for a vegetarian version. The key is keeping that lemon-oregano flavor profile regardless of the protein you choose.
- Spread a layer of tzatziki on the tortilla before adding the other ingredients
- Add thinly sliced red bell pepper for extra crunch and color
- Use whole wheat or spinach wraps for a nutritional boost
Pin It There is something deeply satisfying about eating with your hands, and these wraps capture that perfectly while still feeling elegant and nourishing.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken up to 4 hours in advance. Cook it and store in the refrigerator for up to 2 days. Reheat gently before assembling wraps.
- → What's the best way to warm tortillas?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp towel and microwave for 30-60 seconds. This prevents them from tearing when rolling.
- → How do I keep the wraps from getting soggy?
Dry the tomatoes and cucumber thoroughly before adding to the salad. Assemble wraps just before serving, or layer the romaine lettuce directly against the tortilla to create a barrier between the bread and wet ingredients.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled tofu, chickpeas, or seasoned halloumi cheese. Marinate the tofu in the same lemon-oregano mixture for authentic flavor.
- → What beverages pair well with this wrap?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh flavors beautifully. For non-alcoholic options, try sparkling water with fresh lemon or a light Greek yogurt-based tzatziki drink.
- → How can I add extra creaminess?
Add a dollop of tzatziki sauce, hummus, or Greek yogurt mixed with fresh herbs inside each wrap before rolling. These toppings enhance the Mediterranean profile without overwhelming the other flavors.