Save My neighbor Eleni handed me a warm wrap through the fence one Saturday, insisting I try what she called "real Greek lunch." The lemon hit first, bright and clean, then the cool crunch of cucumber and the salty bite of feta. I stood there in my garden gloves, completely forgetting the tomatoes I was supposed to be staking. That wrap changed how I thought about weekday meals.
I started making these every Sunday night after realizing my kids would actually eat salad if it was tucked inside a tortilla. My daughter picks out the olives, my son adds extra feta, and somehow we all end up happy. The kitchen smells like a taverna for about an hour, and nobody complains about whats for lunch the next day.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine slightly with my palm so they cook evenly and dont dry out on the edges.
- Fresh lemon juice: Bottled juice tastes flat here, the fresh stuff makes the chicken taste like sunshine.
- Dried oregano: Greek oregano is more pungent than the Italian kind, look for it in Mediterranean markets if you can.
- Garlic clove, minced: One clove is enough to add warmth without overpowering the lemon.
- Cherry tomatoes, quartered: These stay juicy and dont make the wrap soggy like sliced regular tomatoes can.
- Cucumber, diced: I leave the skin on for color and crunch, but peel it if yours is waxy.
- Red onion, finely chopped: Soak it in cold water for five minutes if raw onion is too sharp for you.
- Kalamata olives: The brininess is essential, dont skip these even if you think you dont like olives.
- Feta cheese, crumbled: Buy a block and crumble it yourself, the pre-crumbled stuff is drier and less creamy.
- Fresh parsley: This adds a grassy brightness that dried parsley just cant match.
- Red wine vinegar: A little acidity balances the richness of the olive oil and feta.
- Large flour tortillas: Warm them first or theyll crack when you try to roll them tight.
- Romaine lettuce, shredded: It holds up better than softer greens and adds a sturdy crunch.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow bowl. Add the chicken breasts and turn them until theyre completely coated, then 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 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 it gets nice golden edges. 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. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and toss gently so the feta doesnt turn to mush. Season with salt and pepper, tasting as you go.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 15 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. Theyll be soft and pliable instead of stiff and tearable.
- Assemble the wraps:
- Lay a tortilla flat and add a handful of shredded romaine down the center, leaving space at the edges. Spoon on a generous amount of Greek salad, then top with warm chopped chicken.
- Roll and serve:
- Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything snug. Slice in half on the diagonal if you want it to look pretty.
Save I brought these to a potluck once, already rolled and wrapped in foil. A friend who claimed she didnt like wraps ate two and asked for the recipe on a napkin. Sometimes the simplest combinations are the ones people remember.
Making It Your Own
I add a thick stripe of tzatziki down the center before I pile on the salad, the cool yogurt sauce makes everything taste even more Greek. Hummus works too if youre out of tzatziki, especially the roasted red pepper kind. My sister swaps the chicken for crispy chickpeas and says its just as satisfying.
Storing and Meal Prep
I keep the cooked chicken, prepped salad, and shredded lettuce in separate containers in the fridge for up to three days. When Im ready to eat, I warm a tortilla and build the wrap fresh. It takes two minutes and tastes like I just made it, not like sad desk lunch.
What to Serve Alongside
These wraps are filling on their own, but I sometimes put out a bowl of extra olives and some pita chips for people to nibble. A cold glass of sparkling water with a lemon wedge feels right, or a crisp white wine if its that kind of afternoon.
- Serve with a simple lemon rice pilaf if you want to stretch the meal further
- A small bowl of Greek yogurt with honey makes a light dessert
- Leftover salad is great on its own the next day with some crusty bread
Save This wrap has become my answer to the question of what to make when I want something that feels special but doesnt require an hour in the kitchen. I hope it does the same for you.
Recipe Guide
- → Can I prepare the components ahead of time?
Yes, you can marinate the chicken up to 4 hours in advance and prepare the Greek salad components separately. Keep them in separate containers in the refrigerator until assembly time. Warm the tortillas just before serving for the best texture.
- → What's the best way to cook the chicken?
A grill pan or cast-iron skillet over medium-high heat works best. Cook marinated chicken breasts 6-7 minutes per side until golden and cooked through. Letting the chicken rest for 5 minutes before chopping keeps it tender and juicy.
- → How do I keep the wraps from falling apart?
Warm the tortillas until pliable so they're flexible and won't crack. Don't overstuff—use about 1 cup of filling per wrap. Fold in the sides first, then roll tightly from bottom to top. Wrapping in parchment paper helps hold them together.
- → Can I make this vegetarian?
Absolutely. Substitute grilled tofu, chickpeas, or white beans for the chicken. Marinate them in the same lemon-oregano mixture for consistent flavor. This keeps the dish protein-rich and equally satisfying.
- → What are good serving suggestions?
Serve with tzatziki sauce or hummus on the side for dipping. Pair with a crisp Sauvignon Blanc, sparkling water with lemon, or a light Greek salad on the side. Slice wraps diagonally for elegant presentation.
- → How long do these wraps keep?
Best enjoyed immediately while warm. If storing, wrap them individually in parchment or foil and refrigerate for up to 24 hours. Reheat gently in a dry skillet or wrap in damp paper towels and microwave for 30-45 seconds.