Greek Lemon Chicken Salad Wrap (Print)

Vibrant wrap with lemon-marinated chicken, crisp Greek salad, and feta cheese rolled in a warm tortilla for a fresh lunch.

# Components:

→ Lemon Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Greek Salad

08 - 1 cup cherry tomatoes, quartered
09 - 1 cup cucumber, diced
10 - 1/2 cup red onion, finely chopped
11 - 1/2 cup Kalamata olives, pitted and sliced
12 - 1/2 cup feta cheese, crumbled
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1/2 teaspoon dried oregano
17 - Salt and pepper to taste

→ Assembly

18 - 4 large flour tortillas
19 - 1 cup romaine lettuce, shredded

# Directions:

01 - In a mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and turn to coat thoroughly. Allow to marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Allow cooked chicken to rest for 5 minutes, then chop into bite-sized pieces.
03 - In a large mixing bowl, combine quartered cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Drizzle with 2 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar. Sprinkle with 1/2 teaspoon dried oregano and toss gently to combine. Season with salt and pepper to taste.
04 - Warm flour tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
05 - Lay out each warm tortilla. Layer shredded romaine lettuce on the bottom, add a generous portion of prepared Greek salad, and top with chopped lemon chicken.
06 - Fold in the left and right sides of each tortilla, then roll tightly from bottom to top. Slice in half diagonally if desired.
07 - Serve wraps immediately while warm.

# Expert Advice:

01 -
  • Everything stays crisp and fresh even after being wrapped up, so you can pack it ahead without soggy regret.
  • The lemon marinade is so simple it feels like cheating, but it makes the chicken taste like you planned this meal days in advance.
  • You get all the satisfaction of a composed salad without needing a fork or a place to sit down.
  • Its flexible enough to handle whatever vegetables are actually fresh in your fridge that week.
02 -
  • If you skip resting the chicken after cooking, all the juice will run out onto your cutting board and the meat will be dry and sad.
  • Dont overdress the salad, the vegetables release their own moisture and too much vinegar will turn everything into a slippery mess inside the wrap.
  • Warm tortillas are non-negotiable, cold ones crack and tear no matter how careful you are.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and dont dry out on the thin end.
  • Let the salad sit for 5 minutes after dressing it, the flavors meld and the vegetables soften just enough without losing their crunch.
  • Roll the wrap as tightly as you can without tearing the tortilla, a loose wrap falls apart the second you pick it up.
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