If you’re craving a meal that bursts with zesty freshness and wholesome flavors, this delightful Greek Lemon Chicken Wrap Recipe is exactly what you need. Juicy lemon-marinated chicken, crunchy vegetables, briny olives, and tangy feta all wrapped in a soft tortilla create a beautiful harmony of tastes and textures. This wrap isn’t just a quick fix; it’s a fresh, vibrant lunch or dinner that feels like a sunny Mediterranean escape with every bite.
Ingredients You’ll Need
Keeping things simple yet authentic is key to this recipe. Each ingredient plays an essential role in building layers of flavor and texture, making sure your Greek Lemon Chicken Wrap Recipe is as mouthwatering as it is satisfying.
- Chicken breasts: Use boneless, skinless for juicy, tender meat that soaks up the marinade beautifully.
- Olive oil: Provides richness and helps tenderize the chicken while adding a subtle fruity note.
- Fresh lemon juice: Brings bright, zesty acidity that wakes up every ingredient.
- Dried oregano: A classic herb that evokes the essence of Greek cuisine.
- Garlic clove: Offers a punch of aromatic depth when minced fresh.
- Salt and black pepper: Foundational seasonings to enhance all flavors.
- Cherry tomatoes: Sweet and juicy, they add vibrant color and freshness.
- Cucumber: Cool, crisp bites that provide delightful crunch.
- Red onion: Thinly chopped for sharpness and subtle sweetness.
- Kalamata olives: Briny and savory, adding that unmistakable Mediterranean flair.
- Feta cheese: Crumbled to deliver creamy, tangy richness.
- Fresh parsley: Brightens the salad with a pop of green and freshness.
- Extra-virgin olive oil and red wine vinegar: Combine for a light, lively dressing that ties the salad together.
- Large flour tortillas or Greek-style flatbreads: Soft, pliable wraps that hold everything perfectly.
- Romaine lettuce: Adds crunch and freshness as the perfect bed for the filling.
How to Make Greek Lemon Chicken Wrap Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper in a bowl. This marinade is your chicken’s flavor foundation, giving it that bright, herby, and garlicky essence. Submerge the boneless chicken breasts in this mixture and let them soak for at least 15 minutes. Trust me, this is where all the magic begins for juicy, flavorful chicken.
Step 2: Cook the Chicken
Heat a grill pan or skillet over medium-high heat and place your marinated chicken on it. Grill for about 6 to 7 minutes each side until thoroughly cooked and beautifully seared. The sizzling sound and aroma will make your kitchen feel so inviting. Once done, let the chicken rest for five minutes to lock in those juices before chopping it into bite-sized pieces, ready for wrapping.
Step 3: Prepare the Greek Salad
While the chicken rests, prepare the salad by combining quartered cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta, and chopped fresh parsley in a large bowl. Drizzle with extra-virgin olive oil, red wine vinegar, and sprinkle in dried oregano. Toss gently to marry all the flavors, then season with salt and pepper to taste. This salad is fresh, tangy, and full of Mediterranean sunshine—a perfect compliment to the chicken.
Step 4: Warm the Wraps
Warm your flour tortillas or Greek-style flatbreads in a dry skillet or microwave just until soft and pliable. This step is crucial for easy folding and making sure the wrap holds together without cracking or tearing.
Step 5: Assemble the Wraps
Lay a warm tortilla flat on a clean surface, then layer shredded romaine lettuce evenly. Top generously with the Greek salad, then crown with the chopped lemon chicken. The combination of crisp greens, tangy salad, and juicy chicken layered together is simply irresistible.
Step 6: Roll and Serve
Fold the sides of each tortilla inward, then roll tightly to enclose all the filling snugly. If you want, slice the wrap in half diagonally for easier handling and to show off the colorful filling inside. Serve immediately while everything is warm, fresh, and bursting with flavor.
How to Serve Greek Lemon Chicken Wrap Recipe
Garnishes
Simple garnishes like a sprinkle of extra crumbled feta, a few fresh parsley leaves, or a wedge of lemon on the side can elevate your wrap beautifully. These small touches add extra color and a boost of fresh flavor that brightens every bite.
Side Dishes
This wrap pairs wonderfully with light sides such as Greek tzatziki sauce for dipping, crispy baked pita chips, or a refreshing cucumber and mint salad. These options echo the cool, fresh vibe of the wrap while adding contrasting textures.
Creative Ways to Present
Present your Greek Lemon Chicken Wrap Recipe picnic-style by wrapping them tightly in parchment paper and tying with kitchen twine for an easy-to-carry, mess-free meal. You can also serve slices on a beautiful wooden board with small bowls of olives, feta, and hummus for a mezze-inspired spread that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though rare!), store the chopped chicken, salad, and tortillas separately in airtight containers in the refrigerator. This helps preserve the freshness of the salad and keeps the wraps from becoming soggy.
Freezing
Since the chicken is the main cooked component, you can freeze the marinated or cooked chicken separately in freezer-safe bags or containers for up to three months. Avoid freezing the salad or wraps as their textures won’t hold up well.
Reheating
To reheat, warm the chicken gently in a skillet or microwave until hot. Reassemble the wrap with fresh salad and tortillas warmed just enough to be soft. This way, you retain the bright, fresh flavors and crisp texture that make this recipe so special.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a bit more juiciness and flavor due to their higher fat content. Just adjust cooking time slightly to ensure they are fully cooked through.
What type of olives work best for this wrap?
Kalamata olives are the star here with their rich, slightly fruity brininess, but you can experiment with other Mediterranean-style olives if you want a different twist.
Is this recipe suitable for grilling outdoors?
Yes! Grilling the marinated chicken outdoors on a barbecue adds a smoky charm that pairs beautifully with the lemony marinade and fresh salad.
Can I make this wrap vegetarian?
For a vegetarian take, replace the chicken with grilled halloumi cheese or roasted seasoned chickpeas, and keep the delicious Greek salad components for full flavor.
What’s the best type of bread for making these wraps?
Large flour tortillas or soft Greek-style flatbreads are ideal since they’re pliable enough to wrap neatly and hold all the delicious fillings together without tearing.
Final Thoughts
I can’t recommend this Greek Lemon Chicken Wrap Recipe enough if you want a quick, flavorful meal that feels like a little getaway to the Mediterranean. It’s simple to make but packed with fresh flavors and textures that bring joy to every bite. Give it a try and watch how it becomes a staple in your recipe collection!
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Greek Lemon Chicken Wrap Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Wraps & Sandwiches
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Description
This Greek Lemon Chicken Wrap features juicy marinated chicken breasts grilled to perfection and combined with a vibrant Greek salad of cherry tomatoes, cucumber, olives, and feta cheese, all wrapped in soft flour tortillas. It’s a fresh, flavorful, and quick Mediterranean-inspired meal ideal for lunch or dinner.
Ingredients
For the Chicken Marinade and Cooking:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Greek Salad:
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and pepper, to taste
For Assembly:
- 4 large flour tortillas or Greek-style flatbreads
- 1 cup romaine lettuce, shredded
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Place the marinated chicken breasts on the pan and cook for 6 to 7 minutes per side until fully cooked and golden brown. Remove from heat and allow the chicken to rest for 5 minutes before chopping into bite-sized pieces.
- Prepare the Greek Salad: In a large bowl, combine quartered cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Drizzle the olive oil and red wine vinegar over the salad, sprinkle dried oregano, and toss gently. Season with salt and pepper to your preference.
- Warm the Tortillas: Heat the tortillas or flatbreads in a dry skillet over medium heat or microwave them briefly until they are pliable and easy to fold.
- Assemble the Wraps: Lay each tortilla flat on a surface. Add a layer of shredded romaine lettuce, followed by a generous scoop of the prepared Greek salad. Top with the chopped lemon grilled chicken.
- Wrap and Serve: Fold the sides of each tortilla inward, then roll tightly to enclose the filling. Slice the wraps in half if desired and serve immediately while warm for the best taste.
Notes
- Marinating the chicken for longer than 15 minutes, up to 1 hour, will enhance the flavor even more.
- For a gluten-free option, substitute the flour tortillas with gluten-free wraps or large lettuce leaves.
- Feel free to add a dollop of tzatziki sauce inside the wrap for extra creaminess and tang.
- If you prefer a spicier wrap, add a pinch of crushed red pepper flakes to the chicken marinade.
- Leftover chicken and salad can be stored separately in airtight containers in the refrigerator for up to 2 days.
