Save My coworker Sophia used to bring these wraps to our Thursday team lunches, and the entire break room would turn into a chorus of where did you get that. She finally admitted she made them at home in under forty minutes. I tried it that weekend, skeptical that anything so bright and satisfying could come together so quickly. The lemon chicken sizzled in my cast iron, filling the kitchen with garlic and oregano, and suddenly I understood why she never ordered takeout anymore.
I made these for a picnic in the park last spring, wrapping each one in parchment paper like a deli sandwich. My friend Alex, who claims to hate anything healthy, devoured two and asked for the recipe on the spot. We sat on a blanket under the cherry blossoms, and the tangy feta and briny olives tasted even better in the open air. That day convinced me that good food doesnt need a dining table to feel special.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the lemon marinade beautifully, though I sometimes pound them thinner for even faster cooking.
- Olive oil: Use a decent quality oil since it flavors both the marinade and the salad, and dont skimp or the chicken can stick to the pan.
- Fresh lemon juice: Bottled juice works in a pinch, but fresh lemon makes the chicken taste bright and alive instead of flat.
- Dried oregano: This is the backbone of Greek flavor, and I always crush it between my fingers before adding to release the oils.
- Garlic clove, minced: Fresh garlic is a must here since the raw punch mellows into sweetness as the chicken cooks.
- Cherry tomatoes, quartered: They add bursts of sweetness and juice, and I prefer them over regular tomatoes because they dont make the wrap soggy.
- Cucumber, diced: The crunch is essential, and I leave the peel on for color and texture unless its waxed.
- Red onion, finely chopped: A little sharpness wakes up the salad, but rinse it under cold water if raw onion is too intense for you.
- Kalamata olives, pitted and sliced: Their briny richness balances the lemon, and I always buy pitted ones to save my sanity.
- Feta cheese, crumbled: Look for block feta packed in brine, not the pre crumbled stuff, because it tastes creamier and less chalky.
- Fresh parsley, chopped: This adds a grassy freshness that dried herbs cant replicate, and the stems are tender enough to chop and use.
- Red wine vinegar: A splash gives the salad a tangy backbone, and you can swap in white wine vinegar if thats what you have.
- Flour tortillas or Greek style flatbreads: Warm them up so they roll without cracking, and I prefer the larger burrito size for easier wrapping.
- Romaine lettuce, shredded: It stays crisp longer than other lettuces and adds a satisfying crunch that holds up to the juicy salad.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a shallow bowl until the garlic is evenly distributed. Add the chicken breasts, turning them over a few times to coat every surface, and let them sit for at least 15 minutes while you prep the salad.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until a drop of water sizzles on contact. Cook the chicken for 6 to 7 minutes per side, resisting the urge to move it around so you get nice golden char marks, then let it rest for 5 minutes before chopping into bite sized pieces.
- Make the Greek salad:
- Toss cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl, then drizzle with olive oil and red wine vinegar and sprinkle with oregano. Mix everything gently with your hands or a spoon, season with salt and pepper, and taste to adjust the balance.
- Warm the tortillas:
- Heat each tortilla in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. They should be soft and pliable, not crispy.
- Assemble the wraps:
- Lay out each tortilla and add a layer of shredded romaine down the center, then pile on a generous scoop of Greek salad and top with the chopped lemon chicken. Fold in the sides like youre tucking in a blanket, then roll tightly from the bottom up.
- Serve:
- Slice each wrap in half on the diagonal if you want a prettier presentation, or leave them whole for easier eating. Serve immediately while the chicken is still warm and the tortilla is soft.
Save My dad, who usually sticks to meat and potatoes, tried one of these wraps during a weekend visit and went quiet for a full minute. He looked up and said this is what food should taste like, which is the highest compliment Ive ever heard him give. We sat at the kitchen counter, and he asked me to write down the recipe in his little notebook, the one he uses for things he actually plans to make. That moment reminded me that good food has a way of surprising people, even the ones who think they know what they like.
Serving Suggestions
These wraps are hearty enough to stand alone, but I sometimes serve them with a side of crispy baked sweet potato fries or a simple Greek lemon soup. A glass of chilled Sauvignon Blanc or sparkling water with lemon slices makes the whole meal feel a little more special. If youre feeding a crowd, set up a wrap bar with all the components in separate bowls and let everyone build their own.
Storage and Reheating
Store the cooked chicken, salad, and tortillas separately in airtight containers in the fridge for up to three days. The chicken reheats well in the microwave or a skillet, but the salad is best enjoyed cold and fresh. Assemble wraps as needed to keep the tortillas from getting soggy, and if you must pack them ahead, wrap tightly in foil and eat within a few hours.
Variations and Swaps
If you want a vegetarian version, swap the chicken for grilled tofu or marinated chickpeas, which soak up the lemon marinade just as well. You can also add a dollop of tzatziki or hummus inside each wrap for extra creaminess and flavor. For a gluten free option, use corn tortillas or lettuce leaves as the wrap, though theyre a bit trickier to roll tightly.
- Try adding a handful of fresh dill to the salad for an extra layer of herby brightness.
- Swap the feta for goat cheese if you want something a little creamier and milder.
- Use leftover rotisserie chicken to cut your prep time in half and still get incredible flavor.
Save This wrap has become my go to whenever I need something quick, fresh, and satisfying without a lot of fuss. It reminds me that the best meals are often the simplest ones, built from bright flavors and a little bit of care.
Kitchen Guide
- → Can I prepare this wrap ahead of time?
You can prepare the lemon-marinated chicken and Greek salad components separately up to 4 hours ahead. Assemble wraps just before serving to keep tortillas fresh and ingredients crisp. Store components in separate airtight containers in the refrigerator.
- → How do I prevent the tortilla from tearing when rolling?
Warm your tortillas thoroughly until they're pliable—either in a dry skillet for 30 seconds per side or wrapped in a damp paper towel and microwaved for 30 seconds. Avoid overfilling; use a generous but not excessive amount of filling to prevent bursting.
- → What's a good vegetarian substitute for the chicken?
Grilled or pan-seared tofu works beautifully as a substitute. Press extra-firm tofu, slice into strips, and marinate it in the same lemon-oregano mixture for 15 minutes. Cook for 3-4 minutes per side until golden. It absorbs the flavors wonderfully.
- → Can I use Greek yogurt instead of feta cheese?
Greek yogurt creates a different flavor profile but can work as a topping drizzle rather than a substitute for crumbled feta. For a similar tangy element, try ricotta salata or crumbled aged goat cheese instead.
- → How should I store leftover components?
Store cooked chicken and Greek salad in separate sealed containers for up to 3 days. Keep tortillas wrapped in a kitchen towel or bread bag to maintain softness. Assemble fresh wraps as needed, or eat components separately as a salad or grain bowl.
- → What beverage pairs well with this wrap?
A crisp Sauvignon Blanc complements the lemon and feta beautifully. For non-alcoholic options, sparkling water with fresh lemon, iced herbal tea, or a cucumber-mint cooler enhance the Mediterranean flavors without competing.