Pin I used to grab these wraps from a little corner spot near my office every Thursday, until one week they closed for renovations and I realized I had no idea what was actually in them. That weekend, I stood in my kitchen with a pile of vegetables, some leftover chicken, and a hunch that lemon and oregano were doing most of the heavy lifting. What came together was so bright and satisfying that I never went back to buying them. Now they show up in my lunch rotation whenever I need something that feels like a small escape without leaving the house.
The first time I made these for friends, I panicked because I ran out of pita bread and had to use regular tortillas instead. Everyone kept asking what made them so good, and I realized the wrap itself mattered way less than the lemony chicken and that salty pop of feta in every bite. One friend started calling them my Thursday wraps even though it was a Saturday. It stuck, and now I cant make them without thinking of that afternoon on the back porch with everyone talking over each other.
Ingredients
- Boneless, skinless chicken breasts: These take on the marinade beautifully and cook fast, but if theyre uneven in thickness, pound them gently so they cook at the same rate.
- Fresh lemon juice: Bottled lemon juice tastes flat here, the fresh stuff brings a brightness that makes the whole wrap come alive.
- Dried oregano: Greek oregano is earthier and more pungent than the Italian kind, if you can find it, grab it.
- Cherry tomatoes: Quartering them releases just enough juice to mingle with the olive oil without making everything soggy.
- Cucumber: English cucumbers have fewer seeds and less water, which keeps the salad from getting watery as it sits.
- Kalamata olives: Their deep, briny flavor is what makes this taste distinctly Greek, not just any salad in a tortilla.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and lacks that creamy tang.
- Red wine vinegar: Just a tablespoon gives the salad a gentle sharpness that balances the richness of the olive oil and feta.
- Flour tortillas: Warm them up so they fold without cracking, cold tortillas will split right down the middle when you roll them.
- Romaine lettuce: It adds crunch and holds up better than softer greens that wilt under the warm chicken.
Instructions
- Marinate the Chicken:
- Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper until it looks unified and smells like summer. Coat the chicken breasts completely, making sure the marinade gets into every crevice, then let them sit for at least 15 minutes or up to an hour if you have the time.
- Cook the Chicken:
- Heat your grill pan or skillet until a drop of water sizzles on contact, then lay the chicken down and resist the urge to move it around. Let it develop a golden crust for 6 to 7 minutes per side, then rest it on a cutting board before chopping so the juices dont run everywhere.
- Prepare the Greek Salad:
- Toss the tomatoes, cucumber, onion, olives, feta, and parsley in a bowl with the olive oil, vinegar, and oregano. Season it to taste, remembering that the feta and olives are already salty, so go easy at first.
- Warm the Tortillas:
- Heat each tortilla in a dry skillet for about 20 seconds per side, just until theyre soft and pliable. You can also wrap them in a damp towel and microwave for 15 seconds if youre in a hurry.
- Assemble the Wraps:
- Lay a tortilla flat, add a handful of shredded romaine down the center, then pile on the Greek salad and top with the warm chicken. Fold in the sides, then roll it tightly from the bottom up, tucking as you go so nothing escapes.
- Slice and Serve:
- Cut each wrap in half on a diagonal if you want it to look nice, or just hand it over whole if youre eating outside. Serve them while the chicken is still warm and the tortilla hasnt had time to soften too much.
Pin 
I started making these on Sundays and packing them for lunch throughout the week, wrapping each one tightly in foil so they stayed together. My coworker noticed I was eating the same thing three days in a row and asked if I was okay, but the truth is I just loved having something this bright and easy waiting for me in the fridge. It made the middle of the week feel less like a slog and more like I had my act together, even when I didnt.
How to Keep Them Fresh
If youre meal prepping, store the components separately and assemble the wraps right before eating. The chicken stays good in the fridge for up to three days, and the salad holds up for about two if you keep it in an airtight container. The romaine can get a little limp, so I usually add it fresh each time. Wrapping them too far in advance makes the tortilla soggy, no matter how careful you are with the moisture.
Swaps That Actually Work
I have used grilled chicken thighs when breasts were too expensive, and honestly, the extra fat made them even juicier. Spinach tortillas add a little color if youre trying to impress someone, and whole wheat ones hold up better if the wrap is sitting for a while. Tzatziki in place of plain lettuce makes it richer and more filling, though it does add moisture, so eat those ones quickly. Once I ran out of red onion and used thinly sliced radishes instead, which gave a peppery crunch that I actually preferred.
Serving Suggestions
These wraps are complete on their own, but a handful of pita chips or a small cup of hummus on the side makes it feel like a real meal. I have served them at casual summer dinners alongside a big platter of watermelon and some cold white wine, and people always go back for seconds. If youre feeding kids, you can dial back the onion and olives and add extra cucumber and tomato instead.
- A simple lemon sparkling water with fresh mint feels just right alongside these.
- Leftover Greek salad makes an excellent side dish the next day, even without the chicken.
- If you have extra tortillas, brush them with olive oil, sprinkle with oregano, and bake them into chips.
Pin Once you make these a few times, youll stop measuring and just go by feel, adding more lemon or feta depending on your mood. Theyre the kind of recipe that gets better the more you trust yourself with it.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 4 hours in the refrigerator. Cook it ahead and store in an airtight container for up to 3 days. Reheat gently before assembling your wraps.
- → What's the best way to warm the tortillas?
Warm tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This keeps them pliable and prevents cracking when rolling.
- → How can I make this vegetarian?
Simply substitute the chicken with grilled tofu or additional Greek salad vegetables. You can also add chickpeas or white beans for extra protein and heartiness.
- → What dressings pair well with these wraps?
Tzatziki sauce and hummus are classic additions. A simple lemon-olive oil vinaigrette or creamy Greek yogurt mixed with herbs also complements the flavors beautifully.
- → Can I make these wraps ahead for meal prep?
Wraps are best assembled fresh to prevent sogginess, but you can prep all components separately and store them in the refrigerator for up to 3 days. Assemble just before eating for optimal texture.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or Vermentino complements the fresh lemon and Mediterranean flavors. For non-alcoholic options, sparkling water with lemon or iced herbal tea work wonderfully.