Save I was late for a meeting and starving when I threw together this wrap with leftover grilled chicken and whatever looked good in the crisper. The bright snap of lemon and the salty bite of feta woke me up faster than coffee. It tasted like summer even though it was a gray Tuesday in March. Now I make it on purpose, and it never disappoints. Sometimes the best recipes start as happy accidents.
I brought these wraps to a potluck picnic once, and they disappeared before the pasta salad even got touched. My friend Maria, who grew up in Athens, gave me a nod of approval and asked if I had Greek family. I didnt, but I took it as the highest compliment. The combination of warm chicken, cool crisp salad, and tangy cheese just works in a way that feels both comforting and exciting.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the lemon marinade beautifully, staying tender if you dont overcook them.
- Olive oil: Use a good quality one for the marinade and salad dressing it adds richness and ties the flavors together.
- Fresh lemon juice: Bottled juice will work in a pinch, but fresh lemon gives you that bright, clean acidity that makes everything sing.
- Dried oregano: This is the herb that screams Greek to me, earthy and a little floral, it belongs in both the marinade and the salad.
- Garlic clove, minced: One clove is enough to add depth without overpowering the lemon.
- Cherry tomatoes, quartered: They burst with sweetness and their small size keeps the salad easy to wrap and eat.
- Cucumber, diced: English cucumbers work best because they have fewer seeds and stay crunchier longer.
- Red onion, finely chopped: A little sharpness goes a long way, so chop it fine and rinse it under cold water if you want to mellow the bite.
- Kalamata olives, pitted and sliced: Their briny, fruity flavor is irreplaceable, look for good quality ones packed in brine or oil.
- Feta cheese, crumbled: Go for block feta and crumble it yourself, the pre-crumbled stuff can taste chalky and dry.
- Fresh parsley, chopped: It adds a clean, grassy note that balances the richness of the cheese and olives.
- Red wine vinegar: Just a tablespoon brings acidity and a subtle tang that complements the lemon.
- Large flour tortillas or Greek-style flatbreads: Warm them up so they fold without cracking, and choose a size that can hold a generous filling.
- Romaine lettuce, shredded: It stays crisp and sturdy, giving the wrap structure and a refreshing crunch.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add the chicken breasts and turn them until theyre fully coated, then let them sit for at least 15 minutes so the flavors can soak in.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat until its nice and hot. Cook the chicken for 6 to 7 minutes per side, until the internal temperature hits 165 degrees and the outside has golden grill marks. Let it rest for 5 minutes before chopping into bite-sized pieces.
- Prepare the Greek salad:
- In a large bowl, toss together cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper to taste.
- Warm the tortillas:
- Heat each tortilla in a dry skillet or microwave for a few seconds until theyre soft and pliable. This makes rolling so much easier and prevents tearing.
- Assemble the wraps:
- Lay out each tortilla and add a layer of shredded romaine down the center, then spoon on a generous helping of Greek salad and top with chopped lemon chicken. Fold in the sides, then roll tightly from the bottom up.
- Serve:
- Slice each wrap in half on the diagonal if you like, and serve immediately while the chicken is still warm and the salad is crisp.
Save One evening I made these wraps for my sister after she had a long day at work. She sat at my kitchen counter, took one bite, and let out this long sigh of relief. She said it tasted like vacation. I realized then that food doesnt just fill you up, it can also give you a moment of calm when you need it most.
Customizing Your Wrap
I love how flexible this recipe is depending on what you have on hand or what sounds good that day. Sometimes I add a spoonful of creamy tzatziki or hummus right on top of the lettuce for extra richness. If Im feeling indulgent, I toss in a few slices of avocado or a drizzle of tahini. For a vegetarian version, swap the chicken for grilled tofu, chickpeas, or even roasted eggplant, the salad and feta carry the flavor beautifully no matter what.
Make-Ahead and Storage Tips
If youre meal prepping, cook the chicken and chop the salad ingredients ahead of time, but keep them separate until youre ready to assemble. The salad stays crispest when its not dressed until the last minute. Store the cooked chicken in an airtight container in the fridge for up to three days, and the salad components for two days. Warm the chicken gently before wrapping so it doesnt turn rubbery, and always use fresh tortillas for the best texture.
Serving Suggestions and Pairings
These wraps are hearty enough to stand alone, but theyre even better with a few simple sides. I like to serve them with baked pita chips, a small bowl of hummus, or a light lemon rice pilaf. For drinks, a crisp Sauvignon Blanc or a sparkling water with a wedge of lemon feels just right. If youre feeding a crowd, set out all the components and let everyone build their own wrap, it turns lunch into a fun little assembly line.
- Add a side of roasted red pepper dip or baba ganoush for extra Mediterranean flair.
- Serve with a simple arugula salad dressed in olive oil and lemon to keep the meal light and cohesive.
- Leftovers can be wrapped tightly in foil and eaten cold the next day, though I prefer them fresh and warm.
Save This wrap has become one of those recipes I turn to when I want something that feels both nourishing and exciting. I hope it brings a little brightness to your table, whether youre eating alone on a busy weeknight or sharing it with people you love.
Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 4 hours in the refrigerator for deeper flavor. Cook it the same day you plan to serve, then store in an airtight container for up to 3 days. Reheat gently before assembling the wraps.
- → What's the best way to keep tortillas warm?
Wrap tortillas in a clean kitchen towel immediately after warming. This traps steam and keeps them pliable during assembly. You can also use a tortilla warmer or wrap them in foil and keep in a low oven at 200°F.
- → How do I prevent the wrap from falling apart?
Don't overfill—use a generous scoop of salad and chopped chicken, not heaping portions. Fold the sides in first before rolling tightly from bottom to top. Let the wrap sit seam-side down for a minute before serving to seal.
- → Is this suitable for meal prep?
Yes, prepare components separately: marinate and cook chicken, chop vegetables, and assemble salad. Store in separate containers for up to 3 days. Assemble wraps fresh when ready to eat to prevent sogginess from the salad moisture.
- → What dairy-free alternatives work for feta?
Use dairy-free feta made from coconut or cashew, or substitute with nutritional yeast mixed with sea salt for a tangy flavor. Tahini-lemon dressing also complements the wrap while keeping it vegan-friendly.
- → Can I grill the chicken instead of pan-searing?
Absolutely. Preheat a grill to medium-high heat and cook marinated chicken for 6–7 minutes per side. Grilling adds smoky flavor and charred edges. Let rest before chopping to retain juices and tenderness.