Greek Lemon Chicken Salad Wrap

The sun was pouring through my kitchen window last Tuesday when I realized I had nothing prepared for lunch. I spotted some chicken breasts and a bunch of vegetables sitting on the counter, and suddenly I was back in that tiny taverna in Santorini where the air smelled like lemon and charcoal. That afternoon became an experiment in recreating those bright Mediterranean flavors, and now these wraps have become my go-to when I want something that feels like sunshine on a plate.

My sister came over unexpectedly that day and watched me chop vegetables with that skeptical look she reserves for my kitchen experiments. But when she took her first bite, her eyes went wide and she immediately asked for the recipe. Now she makes these for her kids every Sunday, and they actually request the vegetables by name. Thats when I knew this recipe was special enough to share.

Ingredients

• Chicken breasts: Boneless and skinless absorb the lemon marinade beautifully
• Fresh lemon juice: This is the backbone of the whole dish, so use real lemons
• Dried oregano: Greek oregano has a more intense flavor than regular
• Cherry tomatoes: They stay firm and dont make the wrap soggy like larger tomatoes can
• English cucumber: Fewer seeds means crisper texture in every bite
• Kalamata olives: Their briny depth balances the bright lemon notes
• Feta cheese: Creamy and tangy, it ties all the Mediterranean flavors together
• Large tortillas: Flour wraps fold easier than corn and hold everything together
• Romaine lettuce: Adds a satisfying crunch that complements the tender chicken

Instructions

Marinate the chicken:

Whisk together olive oil, fresh lemon juice, oregano, garlic, salt, and pepper until well combined. Turn the chicken breasts in the mixture until thoroughly coated, then let them sit for at least 15 minutes while you prepare everything else.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until a drop of water sizzles. Cook the marinated chicken for about 7 minutes per side until nicely browned and cooked through. Let it rest for 5 minutes before chopping into bite-sized pieces.

Prepare the salad:

In a large bowl, combine the quartered cherry tomatoes, diced cucumber, chopped red onion, sliced olives, crumbled feta, and fresh parsley. Whisk together olive oil, red wine vinegar, and oregano, then toss with the vegetables. Season with salt and pepper to taste.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 30 seconds per side until pliable and slightly warmed. This step makes folding easier and prevents cracking.

Assemble the wraps:

Lay out each warm tortilla and start with a layer of shredded romaine lettuce. Add a generous scoop of the Greek salad mixture, then top with the chopped lemon chicken.

Roll them up:

Fold in the sides of each tortilla about two inches, then roll from the bottom up, keeping everything tucked inside tightly. Slice in half diagonally and serve immediately while still slightly warm.

Save

Last month, I made these for a picnic in the park with friends. Everyone was impressed that something so fresh and vibrant could come together so quickly. The best part was watching my friend who claims to hate Greek food go back for seconds.

Make Ahead Magic

The Greek salad mixture actually tastes better after sitting for an hour, so prep it in the morning and let the flavors meld. The chicken can be grilled ahead and stored in the refrigerator, just warm it slightly before assembling.

Customization Options

Sometimes I swap in grilled shrimp or even falafel for a vegetarian twist. A smear of hummus inside the wrap adds creaminess, and sliced avocado takes it in a completely delicious direction.

Serving Suggestions

These wraps pair beautifully with crispy roasted potatoes or a simple side of dolmades. For drinks, pour a chilled Assyrtiko or just sparkling water with plenty of ice and lemon.

• Serve wraps wrapped in parchment paper for easy handling
• Extra tzatziki on the side never hurts anyone
• These travel well for next-day lunches if wrapped tightly

Save

Theres something deeply satisfying about food that transports you to another place, even on a regular Tuesday afternoon. These wraps do exactly that, bringing a little piece of Greece right to your kitchen table.

Recipe Q&A

→ Can I make the chicken ahead of time?

Yes, you can grill the lemon chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling the wraps, or serve it at room temperature.

→ What's the best way to warm the tortillas?

Heat them in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted. Alternatively, wrap them in damp paper towels and microwave for 20-30 seconds.

→ Can I use store-bought Greek salad dressing?

While the simple olive oil and red wine vinegar dressing works perfectly, you can substitute with a prepared Greek vinaigrette. Just adjust the quantity to avoid making the wraps too soggy.

→ How do I prevent the wraps from getting soggy?

Make sure to drain any excess liquid from the Greek salad before assembling. You can also place a layer of lettuce between the tortilla and the salad ingredients to create a barrier.

→ What can I substitute for the feta cheese?

If you don't enjoy feta, try crumbled goat cheese, shredded mozzarella, or leave it out entirely for a dairy-free version. The wrap will still be delicious with all the fresh vegetables and lemon chicken.

→ Can I grill the chicken outdoors?

Absolutely! Preheat your grill to medium-high heat and cook the marinated chicken for 6-7 minutes per side. The smoky flavor from outdoor grilling complements the lemon and oregano beautifully.