Save Pin The first time I made these wraps, I was trying to recreate a lunch I'd had at a tiny Greek spot in Chicago. I remember standing in my kitchen, squeezing fresh lemons and thinking how something so simple could taste so bright and alive. The chicken hit the grill with that incredible sizzle, and suddenly my whole apartment smelled like a Mediterranean summer. These wraps became my go-to for busy weeknight dinners when I wanted something that felt special but didn't take forever.
Last summer, I made these for a beach picnic with friends. Everyone kept asking what restaurant I'd bought them from, which might be the best compliment a cook can get. We ate them sitting on blankets with sand between our toes, and something about that combination of warm chicken and crisp vegetables just tasted like perfection.
Ingredients
- Boneless chicken breasts: Marinating them in lemon juice and oregano transforms the meat completely
- Fresh lemon juice: This is the backbone of the whole dish, so please dont use bottled juice
- Kalamata olives: Their briny richness balances all the fresh vegetables
- Feta cheese: Get the good stuff packed in brine, it makes such a difference
- Cherry tomatoes: They burst in your mouth and add sweetness without making the wrap soggy
- English cucumber: Fewer seeds means less water, keeping everything crisp
- Red wine vinegar: A little acidity wakes up all the other flavors
- Large tortillas: Warm them properly or theyll crack when you try to roll
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 it to coat, then let it sit at room temperature while you prep the vegetables.
- Grill the chicken:
- Heat a grill pan over medium-high until it's nice and hot. Cook the chicken for about 7 minutes per side until it has beautiful grill marks and reaches 165°F inside. Let it rest for 5 minutes before chopping.
- Make the Greek salad:
- Toss the tomatoes, cucumber, onion, olives, feta, and parsley in a large bowl. Drizzle with the olive oil and vinegar, sprinkle with oregano, and season generously with salt and pepper.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side until pliable. This step is crucial because cold tortillas will tear when you try to roll them.
- Assemble the wraps:
- Layer some romaine on each tortilla, then add a big scoop of the Greek salad and top with the chopped chicken. Fold in the sides tightly and roll from the bottom up, keeping everything snug.
Save Pin My sister now makes these for her kids' soccer practice nights, and she says the team parents beg for the recipe. There's something about wrapping everything up in a handheld package that makes food feel more fun and approachable.
Make It Yours
Sometimes I add tzatziki inside the wrap for extra creaminess, or swap in grilled halloumi for a vegetarian version. The beauty of this recipe is that it's incredibly adaptable to whatever you have in your fridge.
Perfect Picnic Food
These wraps travel beautifully because all the components are already contained. Just wrap them tightly in parchment paper and they'll stay perfectly rolled until you're ready to eat, making them ideal for beach days or lunch boxes.
Serving Suggestions
I love serving these with a side of warm pita and hummus, or a simple Greek potato salad. The wraps are substantial enough on their own, but having something extra on the table makes it feel like a real spread.
- Cut the wraps on a diagonal so you can see all those beautiful layers
- Use a sharp serrated knife for clean slices without squishing the filling
- Serve immediately so the tortillas stay warm and the vegetables stay crisp
Save Pin These wraps have become one of those recipes I can make without even thinking, perfect for nights when I want something delicious but don't want to spend hours in the kitchen.
Questions & Answers
- → Can I prepare the chicken and salad ahead of time?
Yes, you can marinate the chicken up to 4 hours in advance and store it in the refrigerator. The Greek salad can be assembled 2-3 hours ahead, though add the dressing just before serving to keep vegetables crisp. Warm tortillas and assemble wraps fresh for best texture.
- → What's the best way to cook the chicken?
Grill the marinated chicken breasts on a preheated grill pan or skillet over medium-high heat for 6-7 minutes per side until golden and cooked through. Let rest for 5 minutes before chopping to retain juices and ensure tender, moist pieces.
- → How do I prevent the wrap from falling apart?
Warm the tortillas until they're pliable but still sturdy. Layer ingredients evenly—start with lettuce as a base, add salad in the center, top with chicken, then fold in the sides before rolling tightly. Slice in half for easier handling if needed.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled tofu, halloumi, or chickpeas for equal protein content. Marinate tofu in the same lemon-oregano mixture for 20-30 minutes before grilling for maximum flavor.
- → What are good sauce options for these wraps?
Tzatziki, hummus, or Greek yogurt mixed with lemon and herbs complement these wraps beautifully. A light drizzle of tahini sauce or extra red wine vinegar adds tanginess. Apply sauces sparingly to prevent sogginess.
- → How should I store leftovers?
Store assembled wraps wrapped tightly in foil or parchment in an airtight container for up to 24 hours in the refrigerator. Chicken and salad components keep separately for 3-4 days. Assemble fresh wraps for best quality, as tortillas soften over time.