Description
These Delicious Greek Chicken Wraps offer a fresh and flavorful meal featuring tender grilled chicken marinated in lemon and oregano, combined with a crisp Mediterranean salad and tangy Greek dressing, all wrapped in lettuce leaves, pita bread, or whole wheat tortillas. Perfect for a quick, healthy lunch or dinner packed with vibrant flavors and wholesome ingredients.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken tenders
- 1/4 cup extra virgin olive oil
- Juice of one lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 1 large cucumber (or 2-3 mini cucumbers), chopped
- 2-3 ripe tomatoes (or a pint of cherry tomatoes), chopped
- 1/2 small red onion, chopped
- 1/2 cup Kalamata olives, halved
- 1/2 cup feta cheese, crumbled
Greek Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Wrap Base
- Large lettuce leaves (romaine, butter lettuce, or iceberg) or soft pita bread or whole wheat tortillas
Instructions
- Prepare the marinade: In a medium bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken tenders and toss until fully coated. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours, to let the flavors infuse.
- Cook the chicken: Preheat a grill or large skillet over medium-high heat and lightly oil it. Remove chicken from marinade and let excess drip off. Cook for 3-5 minutes per side until golden and fully cooked. Transfer to a cutting board, loosely cover with foil, and rest for 5 minutes. Slice into bite-sized pieces.
- Prepare the salad: While chicken cooks or rests, wash and chop cucumber, tomatoes, and red onion. Halve Kalamata olives and crumble feta cheese. Combine cucumber, tomatoes, onion, and olives in a large bowl.
- Make the dressing: In a small bowl, whisk olive oil, red wine vinegar, oregano, Dijon mustard, salt, and pepper until emulsified and well combined.
- Assemble the wraps: Lay out your chosen wrap base—lettuce leaves, pita, or tortillas. Spoon sliced Greek chicken down the center. Top with the prepared salad mixture, drizzle with Greek dressing, and sprinkle crumbled feta cheese.
- Serve: Fold or roll wraps tightly and enjoy immediately for a fresh, delicious meal.
Notes
- Marinate the chicken for longer than 30 minutes if time allows for more flavor and tenderness.
- You can grill the chicken outdoors or cook it on a stovetop skillet depending on your preference.
- Use whole wheat tortillas or pita bread for a heartier wrap, or large lettuce leaves for a low-carb option.
- Adjust the seasoning of the dressing and salad to your taste preferences.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
