Pin it The first time I made these wraps was during a brutally hot July when turning on the oven felt like a personal betrayal. My kitchen ceiling fan was working overtime as I marinated chicken in lemon and garlic, the bright citrus scent cutting through the humidity. When I took that first bite, the cool crunch of cucumber against warm, seasoned chicken made me forget about the heat entirely. Now these are my go-to when I want something that tastes like sunshine but requires minimal actual cooking.
Last summer my neighbor caught me grilling chicken on my balcony and drifted over with a container of her homemade tzatziki. We ended up assembling wraps together right there, leaning against the railing, with feta crumbling everywhere and tomatoes bouncing off the floor. Something about eating with your hands makes even casual conversation feel like a celebration. Now whenever I smell oregano and lemon together, I think of impromptu meals and the way good food pulls people together.
Ingredients
- Boneless chicken breasts: Marinating them in lemon juice not only adds flavor but actually tenderizes the meat, making every bite succulent instead of dry
- Fresh lemon juice: Bottled lemon juice simply cannot replicate the bright, acidic punch that fresh squeezed brings to the entire dish
- Cherry tomatoes: Quartering them releases their juices into the salad, creating a natural dressing that coats everything
- English cucumber: These have fewer seeds and thinner skin than regular cucumbers, so no peeling necessary and they stay crunchy longer
- Kalamata olives: Their intense briny punch balances the fresh vegetables and adds that unmistakable Greek essence
- Feta cheese: Room temperature feta crumbles beautifully and distributes its salty creaminess throughout every bite
- Red wine vinegar: Just enough to tie the salad together without overpowering the fresh vegetables
- Large flour tortillas: Warm them until pliable and they will hold everything together without tearing
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until combined. Add chicken and turn to coat completely, letting it sit for at least 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 cooked through. Let rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- Combine tomatoes, cucumber, onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and toss gently. Season to taste.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for 30 seconds per side or microwave for 15 seconds until flexible and warm.
- Assemble the wraps:
- Layer romaine, Greek salad, and chopped chicken on each tortilla. Fold in the sides and roll tightly from bottom to top. Slice in half diagonally and serve immediately.
Pin it My daughter now requests these wraps for her school lunch, though she insists on assembling them herself because apparently I use too much lettuce. Watching her carefully fold each tortilla with intense concentration reminds me that some of the best food memories come from the simple act of putting a meal together with your own hands.
Making It Your Own
Once you have the basic structure down, these wraps welcome all sorts of variations. I have swapped in grilled shrimp when chicken felt too heavy, and during tomato season I use whatever heirloom varieties look most beautiful at the market. The key is keeping that balance of fresh vegetables against something warm and seasoned.
Meal Prep Magic
Sunday afternoons find me grilling extra chicken and chopping a double batch of vegetables for the week ahead. Store everything separately in airtight containers and these wraps come together in literally minutes on busy weeknights. The flavors actually improve after a day in the refrigerator as everything marinates together.
Perfect Pairings
Crisp white wines like Sauvignon Blanc or a dry Assyrtiko from Greece cut through the rich feta beautifully. For something nonalcoholic, sparkling water with plenty of lemon and a sprig of fresh mint feels incredibly refreshing alongside the bold Greek flavors.
- Serve alongside roasted potatoes seasoned with more lemon and oregano
- Keep extra tzatziki handy for dipping
- Finish with honey drizzled over thick Greek yogurt
Pin it There is something deeply satisfying about eating an entire meal wrapped up in bread, no utensils required. These wraps have saved me on countless hot days and busy nights, and I hope they find their way into your regular rotation too.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken overnight for deeper flavor. Cook it the day before and store in the refrigerator. Reheat gently before assembling your wraps.
- → What are the best alternatives to flour tortillas?
Greek-style flatbreads, whole wheat tortillas, or spinach wraps work beautifully. You can also use large lettuce leaves for a low-carb option.
- → How do I keep the wraps from falling apart?
Warm your tortillas thoroughly to make them pliable, avoid overstuffing, and roll tightly. Placing lettuce as the first layer creates a moisture barrier that prevents sogginess.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled tofu, chickpeas, or additional vegetables like grilled zucchini and bell peppers for protein and heartiness.
- → What dressings pair well with this wrap?
Tzatziki, hummus, or a simple lemon vinaigrette complement the Greek flavors beautifully. A dollop of Greek yogurt mixed with dill is also delicious.
- → How should I store leftovers?
Store the components separately in airtight containers for up to three days. Assemble fresh wraps as needed to maintain the tortilla's texture.