Pin It Last summer, my neighbor Maria caught me staring longingly at her backyard barbecue and insisted I join them. She handed me a wrap bursting with bright flavors and told me her yiayia had been making versions of this long before wraps were trendy. I went home that evening determined to recreate that perfect bite, and now my family requests these weekly.
I made these for a beach picnic with friends last month, and honestly, they travel better than almost any other meal. Everyone was quiet for the first few minutes, just happily chewing and making those appreciative little food noises. Now someone texts me about these wraps at least once a week.
Ingredients
- Boneless chicken breasts: Pound them to even thickness so they cook uniformly and stay tender
- Fresh lemon juice: This acid is the backbone that cuts through rich feta and ties everything together
- Dried oregano: Use Greek oregano if you can find it, it has a more intense, floral aroma
- Kalamata olives: Their briny depth is essential, do not swap for regular black olives
- Good feta cheese: Buy it in blocks and crumble it yourself for better texture and flavor
- Flour tortillas: Warm them properly or they will crack and disappoint everyone
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Turn the chicken breasts in this mixture until completely coated and let them sit for at least 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until cooked through and has nice golden marks. Let it rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- 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 gently. Season with salt and pepper to taste.
- Warm your tortillas:
- Heat tortillas in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. Pliable tortillas are the difference between a successful wrap and a messy counter.
- Assemble the wraps:
- Lay out each warm tortilla and layer with shredded romaine, a generous scoop of Greek salad, and plenty of chopped lemon chicken. Fold in the sides tightly and roll from bottom to top, keeping everything snug.
Pin It These wraps have become my go-to for summer dinners, something about the bright lemon and cool vegetables just tastes like sunshine. Last week my six year old asked if we could have them every day forever, which is basically the highest review I can hope for.
Making Ahead
I love prepping the components separately the night before, then just assembling and wrapping right before eating. The chicken actually gets better after marinating overnight, and the Greek salad flavors meld beautifully in the refrigerator.
Serving Suggestions
These pair wonderfully with a crisp white wine or just sparkling water with plenty of lemon. Sometimes I serve them alongside extra tzatziki for dipping, because honestly, everything is better with that cool creamy sauce.
Easy Variations
Do not be afraid to make this your own, the basic formula of lemon protein plus Greek salad plus warm tortilla is incredibly forgiving. These tweaks have become staples in my rotation.
- Swap chicken breast for thighs or even grilled shrimp
- Add thin slices of red bell pepper for extra crunch and color
- Use whole wheat or spinach wraps for a different twist
Pin It Hope these bring as much sunshine to your table as they have to mine.
Recipe Questions & Answers
- → Can I make the chicken ahead of time?
Yes, you can marinate and cook the chicken up to 24 hours in advance. Store it in an airtight container in the refrigerator, then chop it when you're ready to assemble the wraps. Reheat gently if preferred.
- → What's the best way to keep the wraps from falling apart?
Warm the tortillas thoroughly to make them pliable, and don't overfill them. Place heavier ingredients like the salad in the center, with chicken on top. Fold the sides in first, then roll tightly from the bottom up.
- → Can I use a different protein instead of chicken?
Absolutely. Grilled tofu, shrimp, or chickpeas work wonderfully with the Greek flavors. Adjust the marinating time based on your chosen protein—tofu needs 20-30 minutes, while shrimp only needs 10-15 minutes.
- → How do I prevent soggy wraps?
Pat the salad ingredients dry before combining, and don't dress the salad too far in advance. Assemble wraps just before serving, and keep wet ingredients separate until the last moment.
- → What are some good sauce options for these wraps?
Tzatziki is a classic pairing, adding cool, creamy flavor. Hummus, garlic aioli, or a simple yogurt-herb dressing also complement the Mediterranean ingredients beautifully without overpowering them.
- → Can I make this vegetarian?
Yes, simply omit the chicken or substitute with marinated tofu, grilled halloumi, or extra chickpeas. The Greek salad and feta provide plenty of protein and authentic Mediterranean flavor.