Greek Lemon Chicken Salad Wrap

The first time I made these wraps, it was a complete accident born of leftover Greek salad and grilled chicken from a weekend barbecue. My cousin took one bite and demanded I write down what Id done, as if Id somehow discovered fire instead of just combining things that were already in my fridge. Now theyre my go-to when I want something that feels restaurant fancy but takes zero actual thought to put together.

Last summer I made these for a beach day with friends, and we ended up eating them standing in the kitchen because nobody could wait for the proper picnic setup. The combination of warm chicken and cool crisp salad hits some primal satisfaction button I didnt know I had.

Ingredients

• Boneless chicken breasts: Pound them to even thickness so they cook at the same rate and stay tender throughout
• Fresh lemon juice: Bottled lemon juice has a weird aftertaste that becomes pronounced when marinating, so squeeze fresh
• Dried oregano: Greek oregano has a more intense floral flavor than Italian varieties, worth seeking out if possible
• Kalamata olives: These add essential brine and salt, but if you absolutely hate olives, capers work as a substitute
• Feta cheese: Buy a block and crumble it yourself rather than using pre-crumbled, which is often dry and flavorless
• Cherry tomatoes: They dont make the wrap soggy like larger tomatoes can, plus they add little bursts of sweetness
• Flour tortillas: Warm them properly or they will crack and split when you try to roll everything inside

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until emulsified. Add chicken and turn to coat, then let it sit at room temperature for 15 minutes while you prep everything else.

Grill the chicken:

Heat a grill pan or skillet over medium-high heat until properly hot. Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before chopping into bite-sized pieces.

Make the Greek salad:

Combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Whisk together olive oil, red wine vinegar, oregano, salt and pepper, then toss with the vegetables until everything is lightly dressed.

Warm the tortillas:

Heat tortillas in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. They should be pliable and warm, not stiff or cracking at the edges.

Assemble the wraps:

Layer shredded romaine first to create a barrier, then add a generous scoop of Greek salad and top with chopped lemon chicken. Do not overfill or rolling will become impossible.

Roll and serve:

Fold in the sides tightly, then roll from the bottom up, keeping everything contained as you work. Slice in half diagonally and serve immediately while the chicken is still slightly warm.

Save

These wraps have saved me on countless weeknights when I wanted something satisfying but could not face another night of takeout. Something about the bright lemon and salty feta makes even a regular Tuesday feel a little more special.

Making It Your Own

I have tried swapping in grilled shrimp and it works beautifully, though the cooking time drops to just 2 to 3 minutes per side. During winter when tomatoes are disappointing, roasted red peppers add that same sweetness without the mealy texture.

Best Sides

These wraps are surprisingly filling on their own, but a side of roasted potatoes or even just some extra hummus and vegetables makes it feel like a complete spread. My kids like them with simple cucumber slices on the side.

Storage Solutions

The components store beautifully separately for up to 3 days, but do not assemble ahead of time or the tortillas will become soggy and unappealing. I pack everything in separate containers and roll them right before eating.

• Keep the chopped chicken and salad in airtight containers in the refrigerator
• Warm tortillas for 15 seconds before rolling if they have been refrigerated
• Never freeze assembled wraps as the texture becomes rubbery and unpleasant

Save

There is something deeply satisfying about food that requires a fork but still feels like finger food, and these wraps hit that perfect balance every single time.

Common Questions

→ How long should the chicken marinate?

Marinate the chicken for at least 15 minutes before cooking. For deeper flavor, you can prepare it up to 4 hours ahead and refrigerate until ready to cook.

→ Can I prepare this wrap ahead of time?

Prepare the chicken and Greek salad separately and store in the refrigerator for up to 2 days. Assemble the wraps just before serving to keep the tortillas soft and prevent sogginess.

→ What are good vegetarian substitutes?

Replace chicken with grilled tofu, chickpeas, or white beans for plant-based protein. You can also add extra vegetables like roasted bell peppers or zucchini for heartier wraps.

→ How do I prevent the wrap from falling apart?

Ensure tortillas are warmed until pliable, which makes them easier to fold. Don't overstuff—use moderate portions and fold in the sides tightly before rolling. Slicing in half provides structural support.

→ What beverages pair well with this meal?

Crisp white wines like Sauvignon Blanc complement the lemon and feta flavors beautifully. For non-alcoholic options, try sparkling water with lemon, iced tea, or Greek yogurt-based drinks.

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works wonderfully and saves time. Use about 2 cups of shredded meat. Toss it briefly with lemon juice and oregano to add the Greek flavor profile.