Chicken Greek Wrap Recipe

Prepare marinade

In a shallow bowl or zip-top bag, combine 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 2 minced garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk or shake to combine.

Marinate chicken

Pound the two chicken breasts to an even thickness (about 3/4 inch) or slice each breast in half horizontally for 4 cutlets. Add chicken to the marinade, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours.

Grill or pan-sear

Preheat a grill or large skillet over medium-high heat. Brush the grill or pan with 1 teaspoon olive oil or spray with cooking spray. Remove chicken from marinade and shake off excess. Grill or sear chicken 4–6 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Transfer to a cutting board and rest 5 minutes before slicing into 1/2-inch strips.

While chicken marinates or rests, make the dressing. Grate and squeeze excess moisture from 1/4 cup peeled, seeded, grated cucumber using a paper towel. In a small bowl combine 1/2 cup plain Greek yogurt, the grated cucumber, 1 teaspoon lemon juice, 1 teaspoon chopped fresh dill (or 1/2 teaspoon dried), 1 minced garlic clove, 1/2 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth. If dressing seems too thick, whisk in up to 1 teaspoon warm water to reach spreading consistency. Taste and adjust salt or lemon as needed. Refrigerate until assembly.

Chop and prepare produce: chop 2 cups romaine, dice 1 tomato (remove seeds if preferred), thinly slice 1/2 English cucumber, thinly slice 1/4 cup red onion and 1/2 sweet bell pepper. Keep vegetables cold until ready to assemble to maintain crispness.

Warm tortillas: Heat tortillas briefly on the grill or in a dry skillet over medium heat about 20–30 seconds per side until pliable and slightly charred in spots. Keep warm under a clean towel.

Lay one warmed tortilla flat. Spread about 2 tablespoons of the tzatziki-style dressing in a line down the center, leaving 1–2 inches clear at both ends.

Layer fillings: Place about 1 cup chopped romaine, half of the sliced grilled chicken (about 1 cup), half the diced tomato (about 1/2 tomato), half the sliced cucumber, half the red onion (about 2 tablespoons), and half the sliced sweet pepper down the center of the tortilla.

Top with 1/4 cup crumbled feta cheese and an extra drizzle (about 1 teaspoon) of the dressing if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Wrap in parchment or foil if transporting, or cut the wrap in half on the diagonal to serve.

If serving with fries: reheat or cook fries according to package or recipe and serve alongside the wrap, adding a lemon wedge if desired.

If serving with mixed greens: toss 2 cups mixed greens with 2 teaspoons lemon vinaigrette, season lightly with salt and pepper, and place to the side of the wrap.

Plate one cut wrap per person with the chosen side and an extra ramekin of the tzatziki dressing for dipping.