Greek Lemon Chicken Salad Wrap

Last summer my sister came back from a trip to Santorini and wouldn't stop talking about these lemon chicken wraps she'd eaten at a tiny café. I figured I could recreate something close at home, and after three attempts with different marinades, this version finally made her close her eyes and say 'that's it.' The lemon needs to really sing, so don't be shy with it.

I've started making these for Sunday meal prep, and my husband started stealing them from the fridge before Monday even arrives. There's something about that garlic lemon chicken that makes the whole kitchen smell wonderful while it cooks.

Ingredients

• Chicken breasts: Boneless and skinless cook quickly and stay tender, especially when marinated in that lemon mixture
• Fresh lemon juice: This is the backbone of the whole dish, so use real squeezed juice, not the bottled stuff
• Dried oregano: The dried herb actually works better here than fresh because it disperses evenly through the marinade
• Kalamata olives: These bring that authentic Greek brine that cuts through the rich feta and olive oil
• Feta cheese: Get the good stuff packed in brine, it makes such a difference in creaminess
• Cherry tomatoes: They don't make the wrap soggy like larger tomatoes can
• Flour tortillas: Large ones work best, but Greek flatbreads are a nice authentic touch if you can find them

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add the chicken and turn it to coat, then let it sit for at least 15 minutes while you prep everything else.

Cook the chicken:

Heat your grill pan or skillet over medium-high heat and cook the chicken for about 6 to 7 minutes per side until it's cooked through. Let it rest for 5 minutes before chopping it into bite-sized pieces.

Mix the Greek salad:

Combine the tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with the olive oil and red wine vinegar, sprinkle with oregano, and toss everything together. Season to taste.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds until pliable.

Assemble the wraps:

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

Roll and serve:

Fold in the sides and roll tightly from the bottom, then slice in half if you want them easier to handle. Eat right away while everything is still warm.

Save

My neighbor smelled the garlic and lemon from across the hall and knocked on my door with a bottle of wine. We ended up having an impromptu dinner party on my balcony with these wraps.

Making It Vegetarian

Extra firm tofu works beautifully as a substitute for the chicken. Press it for 15 minutes to remove excess water, then use the same marinade and grill or pan-fry until golden and crispy on the edges. Halloumi is another fantastic option that grills up beautifully.

Best Wine Pairings

A crisp Assyrtiko from Greece is the traditional choice, but any bright white wine will work. Sauvignon Blanc has the acidity to stand up to the lemon, while a dry rosé cuts through the rich feta beautifully. For something non-alcoholic, sparkling water with an extra lemon wedge is perfect.

Meal Prep Success

I've learned to keep the components separate until the last minute for the best texture. The chicken actually tastes better the next day after sitting in its marinade overnight.

• Store the chopped chicken and salad in separate airtight containers
• Keep tortillas in a sealed bag to prevent drying out
• Assemble wraps right before eating to avoid sogginess

Save

These wraps have become my go-to for summer dinners when I want something fresh but satisfying. Hope they find their way into your regular rotation too.

Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes to infuse it with lemon, garlic, and oregano flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator.

→ Can I make these wraps ahead of time?

You can prepare the lemon chicken and Greek salad components up to a day in advance. Store them separately in airtight containers in the refrigerator. Assemble wraps just before serving to prevent the tortillas from becoming soggy.

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

Heat tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable. Alternatively, microwave them wrapped in damp paper towels for 15-20 seconds. Warm tortillas roll more easily without cracking.

→ Can I use other types of cheese?

While feta provides authentic Greek flavor, you can substitute with crumbled goat cheese, halloumi, or a light shredded mozzarella. Each cheese will offer a different taste profile while maintaining the creamy element.

→ How do I know when the chicken is cooked through?

Cook chicken breasts for 6-7 minutes per side until golden brown. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Let the chicken rest for 5 minutes before chopping to retain juices.

→ What sides pair well with these wraps?

.Serve with extra tzatziki sauce, hummus, or a side of roasted potatoes. A crisp Greek salad with extra dressing, dolmades, or roasted vegetables also complement these wraps beautifully.