Greek Lemon Chicken Salad Wrap (Print Version)

Juicy lemon chicken meets crisp Greek salad with tangy feta in a warm tortilla for a fresh Mediterranean meal.

# What You'll Need:

→ Lemon Marinade

01 - 2 tablespoons olive oil
02 - 2 tablespoons fresh lemon juice
03 - 1 teaspoon dried oregano
04 - 1 garlic clove, minced
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Chicken

07 - 2 boneless skinless chicken breasts

→ Greek Salad Components

08 - 1 cup cherry tomatoes, quartered
09 - 1 cup cucumber, diced
10 - ½ cup red onion, finely chopped
11 - ½ cup Kalamata olives, pitted and sliced
12 - ½ cup feta cheese, crumbled
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - ½ teaspoon dried oregano
17 - Salt and pepper to taste

→ Assembly

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

# How-To Steps:

01 - Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Coat chicken breasts thoroughly with marinade. Let sit for at least 15 minutes.
02 - Heat grill pan or skillet over medium-high heat. Grill chicken breasts 6 to 7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before cutting into bite-sized pieces.
03 - Combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano and toss well. Season with salt and pepper.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave until pliable.
05 - Layer shredded romaine lettuce on each tortilla. Top with Greek salad mixture and lemon chicken pieces. Fold sides inward and roll tightly. Cut in half diagonally.

# Expert Suggestions:

01 -
  • Perfect for those days when you want something fresh but still deeply satisfying
  • Everything can be prepped ahead, making busy weekdays so much easier
02 -
  • Warm your tortillas thoroughly or they will crack and split when you try to roll them
  • Let the chicken rest before chopping so the juices redistribute and keep it moist
03 -
  • Pound the chicken breasts to even thickness before marinating for more uniform cooking
  • Use a sharp knife to slice the chicken into clean bite-sized pieces that are easy to eat
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