Juicy lemon-marinated chicken with crisp Greek salad and feta, wrapped in warm tortilla for a fresh, satisfying meal.
# What You'll Need:
→ Lemon Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper
→ Greek Salad
08 - 1 cup cherry tomatoes, quartered
09 - 1 cup cucumber, diced
10 - 0.5 cup red onion, finely chopped
11 - 0.5 cup Kalamata olives, pitted and sliced
12 - 0.5 cup feta cheese, crumbled
13 - 0.25 cup fresh parsley, chopped
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 0.5 teaspoon dried oregano
17 - Salt and pepper to taste
→ Assembly
18 - 4 large flour tortillas or Greek-style flatbreads
19 - 1 cup romaine lettuce, shredded
# Directions:
01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a mixing bowl. Add chicken breasts and turn 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 to 7 minutes per side until fully cooked through. Allow to rest for 5 minutes before chopping into bite-sized pieces.
03 - Combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with extra-virgin 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 and ready for filling.
05 - Lay out each tortilla. Layer with shredded romaine lettuce, a generous portion of Greek salad, and chopped lemon chicken on top.
06 - Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half if desired for easier serving.
07 - Serve immediately while still warm for optimal flavor and texture.
