Description
These Greek Chicken Tender Salad Wraps are bursting with flavor and incredibly satisfying while still feeling light and fresh. Perfect for busy weeknights or a quick, healthy lunch, they combine marinated chicken with a refreshing Greek-inspired salad.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken tenders
- 1/4 cup extra virgin olive oil (for marinade)
- Juice of one lemon
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber (or 2–3 mini cucumbers)
- 2–3 ripe tomatoes (or a pint of cherry tomatoes)
- 1/2 small red onion
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese
- 1/4 cup extra virgin olive oil (for dressing)
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1/2 teaspoon dried oregano (for dressing)
- 1/2 teaspoon Dijon mustard (optional, for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/8 teaspoon black pepper (for dressing)
- Large lettuce leaves (romaine, butter lettuce, or iceberg) or soft pita bread or whole wheat tortillas
Instructions
- In a medium bowl, whisk together 1/4 cup extra virgin olive oil, the juice of one lemon, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1.5 lbs chicken tenders to the bowl, tossing until they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours.
- Preheat your grill or a large skillet over medium-high heat. Lightly oil the grates or pan. Remove the chicken tenders from the marinade, letting any excess drip off. Cook the chicken for 3-5 minutes per side until golden brown and cooked through. Transfer the chicken to a cutting board, cover loosely with foil, and let it rest for 5 minutes. Slice the tenders into bite-sized pieces.
- While the chicken is cooking or resting, wash and chop 1 large cucumber, 2-3 ripe tomatoes, and 1/2 a small red onion into small pieces. Halve 1/2 cup Kalamata olives and crumble 1/2 cup feta cheese. In a large bowl, combine the chopped cucumber, tomatoes, red onion, and Kalamata olives.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
- Lay out your chosen wrap base. Spoon a generous amount of the sliced Greek chicken down the center of each wrap. Top with the prepared salad vegetable mixture. Drizzle with your Greek dressing and sprinkle with crumbled feta cheese.
- Fold or roll your wraps tightly and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling or Skillet Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For best flavor, marinate the chicken for 2-4 hours. Use fresh, crisp vegetables for the salad, and consider adding bell peppers or fresh herbs for extra flavor. If you're short on time, a store-bought Greek dressing can be used.