Vibrant wrap with lemon-marinated chicken, Greek salad, and feta cheese in a warm tortilla. Light, fresh, and easy to prepare.
# Components:
→ 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 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Greek Salad
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 or Greek-style flatbreads
19 - 1 cup romaine lettuce, shredded
# Directions:
01 - In a mixing bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until fully cooked through. Allow to rest for 5 minutes, then chop into bite-sized pieces.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and toss to combine. Season with salt and pepper to taste.
04 - Warm tortillas or flatbreads in a dry skillet or microwave until pliable and ready for filling.
05 - Lay out each tortilla. Add a layer of shredded romaine, a generous scoop of Greek salad mixture, and top with chopped lemon chicken.
06 - Fold in the sides of the tortilla, then roll tightly into a wrap. Slice in half diagonally if desired.
07 - Serve immediately while warm.
