Description
A quick and satisfying meal boasting an explosion of flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 4 large flour tortillas or Greek-style flatbreads
- 1 cup romaine lettuce, shredded
Instructions
- In a mixing bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined. Place the chicken breasts into the marinade, making sure each piece is adequately coated. Let it sit for at least 15 minutes.
- Preheat your grill pan or skillet to medium-high heat. Once hot, place the marinated chicken breasts on the grill and cook for about 6 to 7 minutes on each side, ensuring they reach a safe internal temperature of 165°F. After cooking, allow it to rest for 5 minutes.
- While the chicken rests, combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and vinegar, then season with oregano, salt, and pepper. Toss gently.
- Heat the tortillas in a skillet or microwave until pliable.
- Assemble by laying down shredded lettuce, Greek salad, and chicken in the center of each tortilla. Fold the sides inward and roll tightly. Optionally slice in half and serve warm.
Notes
Let marinated chicken rest before cooking to ensure juicy results. Leftover wraps can be stored in the refrigerator, best assembled just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 25 g