Greek Lemon Chicken Salad Wrap

Last summer, my neighbor Sofia brought over the most incredible wrap after a long day of gardening. She laughed about throwing it together with whatever she had from her farmers market run that morning, and honestly, it changed how I think about lunch entirely. The bright lemon and herbs just made everything sing.

I started making these for my kids beach volleyball tournaments, and suddenly other parents were asking for the recipe. There is something magical about watching everyone dig into something so colorful and fragrant, especially when it comes together in under 40 minutes.

Ingredients

• 2 boneless skinless chicken breasts: The marinade transforms them into something tender and incredibly flavorful, so do not skip this step
• 2 tbsp olive oil and 2 tbsp fresh lemon juice: This ratio creates the perfect bright Mediterranean base that penetrates the meat beautifully
• 1 tsp dried oregano: Use the Greek variety if you can find it, it has a more intense, earthy flavor
• 1 garlic clove minced: Fresh garlic makes a huge difference here, avoid the jarred stuff
• ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the other flavors shine
• 1 cup cherry tomatoes quartered: Their sweetness balances the tangy feta perfectly
• 1 cup cucumber diced: English cucumbers work best since they have fewer seeds
• ½ cup red onion finely chopped: Soak the chopped onion in cold water for 10 minutes to tame the bite
• ½ cup Kalamata olives pitted and sliced: These bring that essential briny Greek element
• ½ cup feta cheese crumbled: Spend a little extra on good quality feta, it makes all the difference
• ¼ cup fresh parsley chopped: Fresh herbs add brightness that dried simply cannot replicate
• 2 tbsp extra-virgin olive oil and 1 tbsp red wine vinegar: The classic dressing foundation for any proper Greek salad
• 4 large flour tortillas: Warm them thoroughly or they will crack when you try to roll
• 1 cup romaine lettuce shredded: Adds a refreshing crunch that contrasts with the warm chicken

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Add the chicken and turn to coat completely. Let it sit for at least 15 minutes, though an hour is even better for deeper flavor.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until nicely marked and cooked through. Let it rest for 5 minutes before chopping into bite-sized pieces.

Make the Greek salad:

In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and toss everything together. Season with salt and pepper to taste.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. They need to be pliable for rolling.

Assemble the wraps:

Lay out each warm tortilla and start with a layer of shredded romaine. Add a generous scoop of the Greek salad mixture, then top with the chopped lemon chicken.

Roll them up:

Fold in the sides of each tortilla, then roll tightly from the bottom up. Slice in half on the diagonal and serve immediately while everything is still warm.

Save

These wraps have become my go-to for summer picnics because they travel so well and actually taste better after the flavors have had a few minutes to mingle. Something about the combination of warm seasoned chicken and cool crisp vegetables just works.

Make Ahead Magic

The chicken marinade can be prepped the night before, and the Greek salad actually benefits from sitting for an hour. Just keep the dressing separate until you are ready to assemble.

Serving Suggestions

A crisp glass of Sauvignon Blanc cuts through the rich feta beautifully. Sparkling water with a squeeze of lemon works perfectly for a lighter option.

Customization Ideas

Do not be afraid to make this your own based on what is in season or what your family loves. The basic formula of lemon chicken plus fresh vegetables plus creamy feta is pretty forgiving.

• Spread some tzatziki or hummus inside before adding the other fillings
• Swap grilled tofu or chickpeas for the chicken to make it vegetarian
• Add thinly sliced bell peppers for extra crunch and color

Save

Hope this becomes a staple in your kitchen like it has in mine. There is something so satisfying about a meal that feels indulgent yet leaves you feeling light and energized.

Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes to infuse it with lemon and oregano flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator.

→ Can I make these wraps ahead of time?

You can prepare the lemon chicken and Greek salad components up to a day in advance. Store them separately in airtight containers and assemble the wraps just before serving to prevent the tortillas from becoming soggy.

→ What can I use instead of flour tortillas?

Greek-style flatbreads, whole wheat wraps, or even large lettuce leaves work well as alternatives. For a gluten-free option, use certified gluten-free tortillas or collard green leaves.

→ How do I prevent the wrap from falling apart?

Warm your tortillas until pliable, fold in the sides tightly after adding filling, then roll from the bottom upward. Keep the filling centered and avoid overstuffing to maintain structural integrity.

→ What sides pair well with these wraps?

Serve with tzatziki sauce for dipping, roasted potatoes, or a simple side of hummus with pita bread. A crisp Sauvignon Blanc or sparkling water with lemon complements the Mediterranean flavors beautifully.

→ Can I grill the chicken instead of using a skillet?

Absolutely. Grill the marinated chicken over medium-high heat for 6-7 minutes per side, or until cooked through. The grill adds a nice char that enhances the lemon and herb flavors.