Save It My best friend Maria introduced me to these wraps during a scorching July heatwave when turning on the oven felt like a crime against humanity. We sat on her back porch, sweating but happily devouring these bright, zesty creations while her kids ran through the sprinkler. The way the tangy feta cuts through the warm, lemony chicken changed everything I thought about lunch wraps. Now they are my go to whenever I want something substantial but not heavy.
Last summer I made these for my book club meeting, and three people immediately asked for the recipe before even finishing their first bite. The conversation paused as everyone took that first crunch through the romaine and discovered the tangy olives hiding beneath the chicken. Something about the combination feels like a vacation, even when you are eating at your kitchen counter on a Tuesday.
Ingredients
- Boneless chicken breasts: Cutting these into bite sized pieces after cooking makes every wrap perfectly portioned
- Fresh lemon juice: Do not substitute bottled stuff here, the fresh acidity is what makes the marinade sing
- Kalamata olives: Their briny depth balances the bright lemon and creamy feta
- Good quality feta: Buy it in blocks and crumble it yourself for better texture and flavor
- Cherry tomatoes: They hold their shape better than sliced tomatoes and add little bursts of sweetness
- Large flour tortillas: Warm them thoroughly or they will crack when you try to roll
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Coat the chicken breasts and let them sit for at least 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until cooked through. Let it rest for 5 minutes before chopping.
- Make the Greek salad:
- Combine tomatoes, cucumber, onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and vinegar, sprinkle with oregano, and toss gently. Season to taste.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds.
- Assemble the wraps:
- Layer romaine, Greek salad, and chopped chicken on each tortilla. Fold in the sides and roll tightly from bottom to top.
Save It My daughter now requests these for her school lunch, though she insists on picking out the red onion. Watching her develop such specific opinions about ingredients reminds me that food preferences are deeply personal, just like memories.
Making Ahead
The Greek salad actually tastes better after sitting for an hour, so prep that first. Cook and chop the chicken up to a day in advance, then warm it slightly before assembling. Keep everything separate until you are ready to eat or the wraps will get soggy.
Customization Ideas
Swap chicken breasts for thighs if you prefer darker meat. Add sliced avocado for creaminess or thinly sliced bell peppers for extra crunch. The basic formula of warm protein plus cold Greek salad works with almost anything.
Serving Suggestions
These wraps are satisfying enough to stand alone, but a side of tzatziki makes them feel even more indulgent. Some roasted potatoes or a simple cucumber salad round out the meal beautifully.
- Chill your serving plates for 10 minutes to keep everything crisp longer
- Set up a wrap bar and let everyone build their own
- Keep extra napkins nearby because these can get messy
Save It Hope these wraps bring a little sunshine to your table, no matter the season.
Common Questions About Recipes
- → How do I marinate the chicken for best flavor?
Combine olive oil, fresh lemon juice, oregano, minced garlic, salt, and pepper. Coat chicken breasts evenly and let marinate for at least 15 minutes to absorb vibrant citrus and herb notes.
- → Can I use a substitute for flour tortillas?
Yes, Greek-style flatbreads or whole-wheat wraps work well and add authentic texture to the wrap.
- → What is the best way to prepare the Greek salad?
Toss quartered cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta, and parsley with olive oil, red wine vinegar, oregano, salt, and pepper for a fresh, balanced salad.
- → How do I get the chicken tender and juicy?
Grill the marinated chicken over medium-high heat for about 6–7 minutes per side until cooked through, then allow it to rest before chopping to retain moisture.
- → Are there vegetarian options for this dish?
Grilled tofu can replace chicken, maintaining protein and texture while complementing the bright Greek salad flavors.
- → What sides or drinks pair well with this wrap?
A crisp Sauvignon Blanc or sparkling lemon water enhances the fresh citrus and herb notes of the wrap for a refreshing pairing.