Save The first time I made these wraps, I was trying to recreate a lunch I'd had at a tiny Greek café in Chicago. The owner's mother had been in the kitchen, and she came out to teach me how to properly marinate chicken in lemon. Her secret was patience—she said the acid needed time to really work into the meat. I've been making it her way ever since.
Last summer my neighbor Sarah dropped by while I was grilling the chicken for these wraps. She ended up staying for lunch, and we ate on the back porch watching the thunder clouds roll in. Now she texts me every time she makes them, usually with some small adjustment she's discovered—more olives, different cheese, a drizzle of honey.
Ingredients
- Chicken breasts: Boneless and skinless cook faster and absorb the marinade more evenly
- Fresh lemon juice: Bottled lemon juice never gives you that bright acidic pop you want here
- Kalamata olives: Their briny punch cuts through the rich chicken and creamy feta
- Feta cheese: Look for blocks you crumble yourself rather than pre-crumbled containers
- Flour tortillas: Large wraps hold everything together better than smaller ones
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 to coat thoroughly. Let it sit at room temperature for 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until golden and cooked through. Rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- Combine the tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and toss gently. 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 blistered.
- Assemble the wraps:
- Layer shredded romaine, Greek salad, and chopped chicken on each tortilla. Fold in the sides and roll tightly from bottom to top. Slice in half and serve immediately.
Pin it These wraps became my go-to beach day meal after I discovered they travel surprisingly well if you wrap them tightly in foil. My friends started requesting them for every picnic, and now I can't show up without them. Something about eating sunshine food by the water just feels right.
Make Ahead Strategy
You can marinate the chicken up to 24 hours in advance, and the Greek salad actually tastes better after an hour or two in the refrigerator. I often prep both components on Sunday for easy weekday lunches. Just keep everything separate until you're ready to eat.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness of the feta, but sparkling water with a lemon wedge works just as well. For a heartier meal, serve with roasted potatoes or a simple white bean salad on the side. The wraps are substantial enough to stand alone though.
Customization Ideas
These wraps are endlessly adaptable. I've made them with grilled tofu, roasted eggplant, and even leftover roasted lamb. The core idea—lemon something, Greek salad, warm bread—works with whatever you have. That flexibility is why they're in permanent rotation at my house.
- Add tzatziki or hummus inside each wrap for extra creaminess
- Swap spinach or arugula for the romaine when you want more bite
- Try different cheeses like halloumi or a sharper feta if you can find it
Pin it These wraps are everything good about Greek cooking in one handheld package. Fresh, tangy, satisfying—exactly the kind of food that makes you feel nourished and happy.
Frequently Asked Questions
- → How long can I marinate the chicken?
The chicken needs a minimum of 15 minutes to marinate. For deeper flavor, you can marinate it for up to 4 hours in the refrigerator. Don't exceed 8 hours as the lemon juice may begin to affect the chicken's texture.
- → Can I prepare the Greek salad ahead of time?
Yes, you can chop all the vegetables and prepare the salad mix up to 2 hours in advance. However, add the feta cheese and dressing just before assembly to prevent the salad from becoming too watery.
- → What's the best way to keep tortillas warm while assembling?
Wrap freshly warmed tortillas in a clean kitchen towel or foil to keep them pliable during assembly. Alternatively, warm them in batches as needed so they stay soft and easy to roll without tearing.
- → Can I make this wrap vegetarian?
Absolutely. Substitute grilled tofu, chickpeas, or white beans for the chicken. Marinate your substitute in the same lemon-oregano mixture for consistent Mediterranean flavoring throughout the wrap.
- → What are good sauce options to add?
Tzatziki sauce adds cool, creamy flavor while complementing the lemon chicken. Hummus or Greek yogurt mixed with lemon juice and garlic are also excellent choices that enhance the Mediterranean profile.
- → How should I store leftover wraps?
Store assembled wraps in an airtight container in the refrigerator for up to 24 hours. Keep components separate if possible to maintain freshness. The wrap tastes best eaten fresh, but can be enjoyed cold the next day.