Pin It Last summer my neighbor hosted an outdoor potluck and someone brought these Greek lemon chicken wraps that disappeared before I could even ask who made them. The combination of bright citrus, salty feta, and that perfect crunch stuck with me for weeks. I finally recreated them in my own kitchen, tweaking the marinade until the chicken practically sang with flavor. Now they are my go-to when I want something that feels special but comes together in under an hour.
I made these for a friend who claimed to dislike wraps entirely, and she went back for seconds. The way the warm chicken contrasts with crisp vegetables creates this incredible texture balance. Plus the smell of oregano and garlic hitting the hot pan fills the whole kitchen with Mediterranean warmth.
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Ingredients
- Boneless chicken breasts: These absorb the lemon marinade beautifully and stay juicy when cooked properly
- Fresh lemon juice: The backbone of the whole dish, so do not even think about using bottled stuff
- Kalamata olives: Their briny punch cuts through the richness and adds authentic Greek flavor
- Feta cheese: Use a good quality block and crumble it yourself for better texture
- Cherry tomatoes: They burst in your mouth and release juices that keep the wrap from being dry
- Red wine vinegar: A splash brightens the entire salad without overpowering other ingredients
- Flour tortillas: Large ones work best to hold everything together without tearing
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Instructions
- Marinate the chicken:
- Whisk olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Add chicken and turn to coat completely. Let it sit at room temperature for 15 minutes while you prep everything else.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until it has nice golden marks and reaches 165°F. Rest for 5 minutes before chopping.
- Make the Greek salad:
- Combine tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, salt, and pepper. Toss gently.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for 30 seconds per side or microwave between damp paper towels. They should be pliable but not crispy.
- Assemble the wraps:
- Layer shredded romaine, Greek salad, and chopped chicken on each tortilla. Fold in the sides and roll tightly from bottom to top. Slice diagonally and serve immediately.
Pin It These wraps became my entire lunch routine last summer. I would make a batch of chicken and salad on Sunday, then assemble fresh wraps all week. Something about eating them outside made them taste even better.
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Making Ahead
The chicken marinade works best if given at least 15 minutes, but an hour in the fridge deepens the flavor. The Greek salad can be mixed a few hours ahead, though add the feta at the last minute to prevent it from becoming too soft.
Customization Ideas
Sometimes I swap in grilled tofu or chickpeas for a vegetarian version. Hummus spread inside the tortilla adds creaminess, and a little tzatziki on top makes it feel almost like a gyro. The possibilities are endless.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. For something non-alcoholic, sparkling water with a lemon wedge feels refreshing and light.
- .Serve with extra tzatziki on the side for dipping
- Add a handful of arugula if you want more peppery greens
- Wrap in foil if taking these on a picnic or road trip
Pin It These wraps have become my answer to almost every occasion. They travel well, satisfy a crowd, and make ordinary Tuesdays feel a tiny bit more special.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to infuse it with lemon and herb flavors. For even more depth, you can let it sit in the refrigerator for up to 2 hours before cooking.
- → Can I make these wraps ahead of time?
It's best to assemble these wraps just before serving to prevent the tortillas from becoming soggy. However, you can prepare the chicken and Greek salad components up to a day in advance and store them separately in the refrigerator.
- → What vegetables work best in the Greek salad?
Classic ingredients include cherry tomatoes, cucumber, red onion, and Kalamata olives. You can also add bell peppers, radishes, or fresh herbs like mint or dill for extra freshness and color.
- → How do I prevent the wrap from falling apart?
Warm your tortillas until pliable before rolling, fold in the sides first, then roll tightly from the bottom. If needed, secure with foil or parchment paper. Don't overfill to keep everything contained.
- → What can I serve with these wraps?
Pair with tzatziki sauce for dipping, a side of roasted potatoes, or a simple Mediterranean cucumber salad. A crisp white wine like Sauvignon Blanc complements the bright lemon flavors perfectly.
- → Can I grill the chicken instead of using a skillet?
Absolutely. Outdoor grilling adds smoky flavor that complements the lemon marinade beautifully. Grill over medium-high heat for 6-7 minutes per side until the chicken reaches 165°F internally.
