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
Scale
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.
