Lemon-marinated chicken, crisp Greek salad, and creamy feta wrapped in a warm tortilla for a fresh, satisfying lunch.
# What You'll Need:
→ 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 or Greek-style flatbreads
19 - 1 cup romaine lettuce, shredded
# Cooking Steps:
01 - In a mixing bowl, whisk together olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper. Submerge chicken breasts in mixture, turning to coat completely. Allow to marinate for minimum 15 minutes.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
03 - In a large bowl, combine quartered cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, and fresh parsley. Drizzle with extra-virgin olive oil and red wine vinegar. Sprinkle with dried oregano and toss to combine. Season with salt and pepper to taste.
04 - Warm flour tortillas or flatbreads in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
05 - Lay each warm tortilla flat. Layer shredded romaine lettuce, generous portion of Greek salad mixture, and chopped lemon chicken in center of tortilla.
06 - Fold in both sides of tortilla, then roll tightly into wrap. Slice in half diagonally if desired. Serve immediately while warm.
