Vibrant wrap with lemon-marinated chicken, Greek salad, feta, and fresh vegetables in a warm tortilla.
# What You 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
19 - 1 cup romaine lettuce, shredded
# How to Make:
01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a mixing bowl. Submerge chicken breasts, ensuring complete coating. Allow to marinate for a minimum of 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. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized pieces.
03 - Combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with oregano, and toss thoroughly. Season with salt and pepper to preference.
04 - Place tortillas in a dry skillet over medium heat or microwave for 30 to 45 seconds until warm and pliable.
05 - Lay out each tortilla on a flat surface. Layer shredded romaine lettuce, followed by a generous portion of Greek salad, and top with chopped lemon chicken.
06 - Fold in the sides of each tortilla and roll tightly into a wrap. Slice diagonally in half if preferred. Serve immediately while warm.
