Pin it Last summer, my neighbor Maria taught me how to properly marinate chicken in lemon, standing in her kitchen with the windows open to catch whatever breeze we could find. She insisted the secret was letting the garlic really mingle with the olive oil before adding anything else. Now whenever I make these wraps, that kitchen memory comes back with the first whiff of oregano hitting the hot pan.
I first served these at a beach picnic, still slightly warm from being wrapped in foil. My friends went quiet after the first bite, which is usually the best review you can hope for. Since then, they have become my go-to when I want something that feels special but does not require hours standing over the stove.
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Ingredients
- Chicken breasts: Boneless and skinless works best here, pounding them slightly ensures even cooking
- Fresh lemon juice: Bottled juice simply cannot compare to the bright acid you get from squeezing fresh lemons
- Dried oregano: Greek oregano has a more intense flavor than regular, but either will work beautifully
- Garlic: Minced finely so it distributes evenly through the marinade without overwhelming
- Cherry tomatoes: Quartering them releases just enough juice to dress the salad without making it soggy
- English cucumber: Fewer seeds means less water in your final wrap, keeping everything crisp
- Kalamata olives: Their briny punch balances the bright lemon and rich feta perfectly
- Feta cheese: Look for blocks you crumble yourself rather than pre-crumbled for the best texture
- Fresh parsley: Flat-leaf has more flavor than curly, adding a fresh green note to every bite
- Red wine vinegar: Just enough to tie all the vegetables together without overpowering
- Flour tortillas: Large and pliable ones wrap neatly without tearing
- Romaine lettuce: Provides a sturdy crunch that holds up better than delicate greens
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Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add chicken and turn to coat, letting it sit for at least 15 minutes while you prep the vegetables.
- Grill the chicken:
- Heat a grill pan over medium-high heat and cook chicken for 6 to 7 minutes per side until cooked through. Let it rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- Combine tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and vinegar, sprinkle with oregano, and toss gently. Season to taste with salt and pepper.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side until pliable and slightly charred in spots.
- Assemble the wraps:
- Lay out each tortilla and layer with shredded romaine, a generous scoop of Greek salad, and chopped chicken. Fold in the sides and roll tightly from the bottom up.
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My daughter now requests these for her school lunches, packing the components separately and assembling them herself. There is something wonderful about watching someone put together a meal you taught them to make, making it their own in small ways.
Make Ahead Magic
The chicken marinade can be prepared the night before, and the salad holds up beautifully for several hours in the refrigerator. Just keep the dressing separate until you are ready to eat to maintain that perfect crunch.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich feta and olive oil beautifully. For something non-alcoholic, sparkling water with an extra lemon wedge feels refreshing and light alongside the bold flavors.
Customization Ideas
These wraps are incredibly forgiving and welcome all sorts of twists based on what you have on hand.
- Add a spoonful of tzatziki inside each wrap for creamy tang
- Swap grilled tofu or chickpeas for the chicken to make it vegetarian
- Try spinach or sun-dried tomato wraps for an extra flavor boost
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Pin it These wraps have become my answer to almost every occasion from quick weeknight dinners to impromptu patio gatherings. Simple enough for Tuesday, special enough for Saturday.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the lemon and herb flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator. Don't exceed 4 hours, as the lemon juice may begin to break down the chicken texture.
- → Can I make these wraps ahead of time?
Yes, you can prepare the components ahead. Store the cooked chicken and Greek salad separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps just before serving to prevent the tortilla from becoming soggy. If taking for lunch, wrap tightly in foil or parchment paper.
- → What can I substitute for feta cheese?
For a dairy-free option, try vegan feta or substitute with diced avocado for creaminess. You could also use goat cheese, halloumi, or leave it out entirely—the wrap remains delicious with just the lemon chicken and vegetable filling.
- → How do I prevent the tortilla from tearing?
Warm your tortillas in a dry skillet or microwave until pliable before assembling. Don't overfill the wraps, and place ingredients in the center rather than spreading them to the edges. Fold in the sides first, then roll from the bottom, keeping the wrap tight but not so tight that the tortilla splits.
- → Can I cook the chicken on an outdoor grill?
Absolutely! Preheat your grill to medium-high heat and oil the grates lightly. Grill the chicken for 6–7 minutes per side, or until it reaches an internal temperature of 165°F. The grill will add a lovely smoky char that complements the lemon marinade beautifully.
- → What sides pair well with these wraps?
Serve with extra tzatziki sauce for dipping, a side of roasted potatoes, or a simple Mediterranean cucumber salad. For a lighter meal, pair with fresh fruit or a small Greek yogurt bowl. A crisp white wine like Sauvignon Blanc or sparkling water with lemon makes an excellent beverage choice.