Greek Lemon Chicken Salad Wrap

The first time I made these wraps, it was a chaotic Tuesday afternoon and I had nothing planned for lunch. My garden was overflowing with cherry tomatoes and cucumber, so I threw together a quick Greek salad and grilled some chicken I had marinating in lemon. When I took that first bite, the bright citrus hit me and I literally said out loud to my empty kitchen, well this is going on regular rotation. Now they are my go-to when I want something that feels special but comes together in under 40 minutes.

Last summer I made these for a beach picnic with friends, and I will never forget one person asking if I had secretly ordered them from a Greek restaurant. We sat on the sand watching the waves, squeezing extra lemon over our wraps, and everyone kept going back for seconds. Something about the combination of warm grilled chicken, cold crisp vegetables, and that salty feta just works so beautifully together.

Ingredients

• Chicken breasts: Boneless and skinless work best here, they absorb all that lovely lemon flavor
• Olive oil: Use a good quality one for both the marinade and the salad dressing
• Fresh lemon juice: This is the star of the show so do not use bottled juice
• Dried oregano: Gives that authentic Greek flavor we all love
• Garlic clove: Minced fresh garlic adds just the right kick
• Cherry tomatoes: Quarter them so you get juicy bursts in every bite
• Cucumber: English or Persian cucumbers stay crunchy longer
• Red onion: Finely chopped so it does not overpower everything else
• Kalamata olives: Pitted and sliced, they bring that perfect briney note
• Feta cheese: Crumbled generously because let's be honest, feta makes everything better
• Fresh parsley: Adds a bright pop of color and freshness
• Red wine vinegar: Balances the olive oil in the dressing
• Flour tortillas: Large ones so you can actually wrap everything up properly
• Romaine lettuce: Shredded thin adds a nice crisp layer

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Add the chicken and turn to coat, then let it sit for at least 15 minutes to absorb all those bright flavors.

Grill the chicken:

Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 6 to 7 minutes per side until it is cooked through and has nice grill marks. Let it rest for 5 minutes before chopping into bite-sized pieces.

Make the Greek salad:

In a large bowl combine the tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with the olive oil and red wine vinegar, sprinkle with oregano, and toss everything together. Season with salt and pepper 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. You want them pliable so they do not crack when you roll them.

Assemble the wraps:

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

Roll them up:

Fold in the sides of each tortilla, then roll tightly from the bottom up. Slice in half diagonally if you want them to look extra fancy.

Serve immediately:

These are best enjoyed right away while the chicken is still warm and the tortilla is soft and pliable.

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These wraps have become such a staple in my house that my kids actually cheer when they see me pulling out the lemons and feta. There is something so satisfying about wrapping up all those fresh, vibrant flavors and taking that first crunchy, tangy bite.

Making Ahead

I have learned that you can marinate the chicken up to 24 hours in advance, which makes the flavor even better. The Greek salad can also be prepped a few hours ahead, just do not dress it until you are ready to assemble.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the rich feta beautifully. If you prefer non-alcoholic, sparkling water with a squeeze of lemon is refreshing and keeps with the Greek theme.

Customization Ideas

These wraps are incredibly forgiving and adaptable to what you have on hand. I have made countless variations based on what is in season or what needs to be used up from the fridge.

• Add a dollop of tzatziki sauce inside for extra creaminess
• Swap grilled tofu or chickpeas for a vegetarian version
• Throw in some roasted red peppers for sweetness

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I hope these wraps bring as much joy to your kitchen as they have to mine. There is nothing quite like a meal that tastes like sunshine.

Recipe Questions & Answers

→ Can I make these wraps ahead of time?

Prepare the components up to a day in advance, storing the chicken, salad, and tortillas separately. Assemble just before serving to prevent the tortilla from becoming soggy.

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

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

→ Can I use grilled chicken from a store?

Absolutely. Slice pre-cooked grilled chicken and toss with a little lemon juice and olive oil to refresh the flavors before assembling the wraps.

→ What vegetables work well in this Greek salad?

Cherry tomatoes, cucumber, and red onion are classic. You can also add bell peppers, radishes, or fresh mint leaves for extra brightness and crunch.

→ How do I prevent the wrap from falling apart?

Don't overfill the tortilla. Fold in the sides first, then roll tightly from the bottom. Slice in half to make them easier to handle and eat.

→ Is there a vegetarian version?

Replace the chicken with grilled tofu, halloumi cheese, or chickpeas. The Mediterranean flavors work beautifully with plant-based proteins too.