Greek Lemon Chicken Salad Wrap (Printable)

Juicy lemon chicken with fresh Greek salad, feta, and veggies rolled in a warm tortilla

# What You’ll Need:

→ For the Lemon Chicken

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→ For the Greek Salad

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→ For Assembly

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# How to Prepare:

01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6–7 minutes per side until cooked through. Let rest for 5 minutes, then chop into bite-sized pieces.
03 - Combine cherry 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 to combine. Season with salt and pepper to taste.
04 - Warm tortillas or flatbreads in a dry skillet or microwave until pliable.
05 - Lay out each tortilla. Add a layer of shredded romaine, a generous scoop of Greek salad, and top with chopped lemon chicken.
06 - Fold in the sides, then roll tightly into a wrap. Slice in half if desired. Serve immediately while warm.

# Expert Suggestions:

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  • The lemon marinade transforms ordinary chicken into something bright and aromatic
  • You get that perfect crunch and creaminess in every single bite
  • These wraps are portable but still feel like a proper meal
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  • Letting the chicken rest before chopping keeps all the juices inside
  • Warming the tortillas prevents them from cracking when you roll
  • Do not skip the salt and pepper in the Greek salad, it ties everything together
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  • Use a sharp knife to quarter the tomatoes so they do not get squished when you roll
  • Pat the chicken dry before grilling for better sear marks
  • Let the wraps sit for a minute after rolling so the tortilla softens
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