Save to Pinterest The first time I made these wraps was during a heatwave when turning on the oven felt like a personal betrayal. My sister had dropped by unexpectedly, and we were both craving something fresh but substantial. I ended up grilling the chicken on my balcony with a cheap fan pointed at us, laughing as we tried to keep our napkins from blowing away. That impromptu lunch became our go-to summer meal, perfect for days when cooking feels like too much effort but you still want something real.
Last summer, I made these for my book club and watched three normally polite women nearly fight over the last wrap. What struck me was how something so simple felt so special, like I had put in way more effort than I actually had. The combination of warm marinated chicken against cold crisp vegetables creates this incredible temperature contrast that makes every bite interesting. Now whenever someone asks what to bring to a potluck, this is my immediate suggestion.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and absorbs the lemon marinade beautifully
- Fresh lemon juice: This is the backbone of the entire dish, so do not use bottled stuff
- Dried oregano: The Greek variety has a more intense floral flavor if you can find it
- Cherry tomatoes: They hold their shape better than regular tomatoes and burst pleasantly when you bite into them
- English cucumber: Fewer seeds and thinner skin mean less prep work and no watery wraps
- Kalamata olives: Their briny depth balances the bright lemon and sweet tomatoes
- Good feta: Spring for the block and crumble it yourself, pre-crumbled is often dry and salty
- Large flour tortillas: The pliable ones from the bakery section fold without cracking
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add the chicken and turn it to coat, letting it sit for at least 15 minutes while you prep everything else.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat and cook the chicken for about 7 minutes per side. Let it rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- Combine the tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with the olive oil and red wine vinegar, sprinkle with oregano, and toss gently.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side until pliable and slightly blistered.
- Assemble the wraps:
- Lay out each warm tortilla and add a layer of shredded romaine, a generous scoop of Greek salad, and plenty of chopped chicken.
- Roll them up:
- Fold in the sides and roll tightly from the bottom, then slice in half on the diagonal.
Save to Pinterest My neighbor started requesting these weekly after I brought her a couple when she had surgery. She told me later that these wraps were the only thing that actually tasted good during her recovery, which surprised me considering how simple they are. There is something about fresh vegetables and bright lemon that just makes you feel better.
Making Ahead
The chicken marinade works wonders overnight if you want to get ahead. I often grill the chicken in the evening and chop it, keeping it in an airtight container in the fridge. The Greek salad can be prepped too, just wait to dress it until you are ready to assemble.
Perfect Pairings
These wraps beg for something crisp and cold alongside. A glass of Sauvignon Blanc cuts through the feta beautifully, or try sparkling water with an extra lemon wedge. Sometimes I serve them with roasted potatoes when I need something more substantial.
Easy Variations
The beauty of this recipe is how forgiving it is to substitutions and changes.
- Swap in grilled halloumi for a vegetarian version that still feels substantial
- Add tzatziki inside for extra creaminess and a cooling element
- Use spinach instead of romaine for a more nutrient-dense wrap
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These wraps have become my secret weapon for those nights when takeout sounds tempting but I know I will feel better making something real. They never fail to hit the spot.
Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, you can marinate and cook the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature or reheat gently before assembling your wraps.
- → How do I prevent the wrap from falling apart?
Warm your tortillas properly to make them pliable, avoid overfilling, and roll them tightly. Place the heavier Greek salad in the center with lettuce and chicken distributed evenly. Wrapping them in foil helps hold them together while eating.
- → What's the best way to marinate the chicken?
Combine olive oil, fresh lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken and coat thoroughly. Marinate for at least 15 minutes, but preferably 30 minutes to one hour for deeper flavor absorption.
- → Can I use rotisserie chicken instead?
Absolutely. Shredded rotisserie chicken saves time and works wonderfully. Toss it with the lemon-oregano dressing to add Mediterranean flavor, or use it as-is for a quicker preparation.
- → What beverages pair well with this wrap?
Crisp white wines like Sauvignon Blanc complement the fresh lemon and feta flavors beautifully. For non-alcoholic options, try sparkling water with fresh lemon, iced herbal tea, or Greek yogurt-based drinks.
- → How do I make this vegetarian?
Substitute the chicken with grilled tofu, tempeh, or chickpeas. Marinate your plant-based protein in the same lemon-oregano mixture for consistent Mediterranean flavors throughout the wrap.