Pin It Last summer my neighbor returned from a trip to Santorini and could not stop talking about these wraps she ate beachside. I decided to recreate them at home, and now they have become our go-to Tuesday dinner when we want something fresh but filling. The combination hits all the right notes, bright and savory at the same time.
I made these for a picnic last month and my friend actually asked for the recipe right there on the blanket. Something about the warm chicken against the cool crisp vegetables just works perfectly together.
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Ingredients
- Chicken breasts: Boneless and skinless cook evenly and stay tender when marinated properly
- Fresh lemon juice: This bright acid is the backbone that ties everything together
- Cherry tomatoes: Quartered they release just enough moisture without making the wrap soggy
- English cucumber: Fewer seeds means your wrap stays crisp and not watery
- Kalamata olives: Their briny punch cuts through the rich feta and olive oil
- Feta cheese: Creamy and tangy, use a good quality block and crumble it yourself
- Flour tortillas: Large and pliable ones fold without tearing and hold everything together
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Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add the chicken breasts and turn them to coat evenly. Let them sit for at least 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat a grill pan over medium-high heat until hot. Cook the chicken for 6 to 7 minutes per side until it reaches 165°F. Let it rest for 5 minutes before chopping into bite-sized pieces.
- Make the Greek salad:
- Toss the tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season well. Mix until everything is evenly coated.
- Warm the tortillas:
- Heat each tortilla 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 crisp.
- Assemble the wraps:
- Lay a tortilla flat and layer with shredded romaine, a generous scoop of the Greek salad, and plenty of chopped chicken. Fold in the sides tightly and roll from the bottom up. Slice diagonally and serve right away.
Pin It My daughter who swears she hates Greek food took one bite and asked if we could have these every week. That is when you know a recipe is a keeper.
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Make Ahead Magic
The chicken marinade can be prepared the night before and the salad vegetables can be chopped and stored in separate containers. Just wait to dress the salad until you are ready to eat so everything stays perfectly crisp.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich feta beautifully. For something non-alcoholic, sparkling water with a squeeze of fresh lemon mirrors the bright flavors in the wrap.
Smart Substitutions
Grilled tofu or chickpeas work wonderfully for a vegetarian version that still feels hearty. Gluten-free wraps hold up surprisingly well here, just warm them extra carefully.
- Try a dollop of tzatziki inside for extra creaminess
- Extra fresh herbs like dill or mint brighten every bite
- Leftovers actually taste better the next day
Pin It These wraps have become our answer to almost any meal occasion. Fresh, satisfying, and ready in under an hour.
Recipe FAQs
- → Can I make the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling the wraps.
- → What can I use instead of tortillas?
Greek-style flatbreads, whole wheat wraps, or even large lettuce leaves work well as alternatives to traditional flour tortillas.
- → How do I prevent the wrap from getting soggy?
Make sure to drain any excess liquid from the Greek salad before assembling. You can also place a layer of lettuce between the tortilla and the salad ingredients.
- → Can I use store-bought Greek salad dressing?
Absolutely. A bottled Greek vinaigrette works well in a pinch, though the homemade version with olive oil, red wine vinegar, and oregano is simple and fresh.
- → Is this wrap freezer-friendly?
The assembled wraps don't freeze well due to the fresh vegetables. However, you can freeze the grilled chicken separately and assemble fresh when ready to eat.
- → What sides pair well with this wrap?
Serve with tzatziki sauce, hummus, or a side of roasted potatoes. A crisp Sauvignon Blanc or sparkling water with lemon complements the flavors beautifully.
