Lemon Oregano Chicken Wraps Tabbouleh (Printer-Friendly)
Zesty chicken, aromatic oregano, and fresh tabbouleh wrapped in soft tortillas for instant Mediterranean flavor.
# What You'll Need:
→ Marinated Chicken
01 -
1.1 pounds boneless skinless chicken breast, cut into bite-size strips
02 -
2 tablespoons olive oil
03 -
1 lemon, zested and juiced
04 -
2 teaspoons dried oregano
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Tabbouleh Salad
07 -
1 medium tomato, diced
08 -
1 medium cucumber, diced
09 -
1/2 cup flat-leaf parsley, finely chopped
10 -
1/4 cup yellow onion, finely chopped
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Wrap Assembly
13 -
4 large flour tortillas
# Steps to Follow:
01 -
In a large bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and black pepper to create a well-emulsified marinade.
02 -
Add chicken pieces to the bowl and toss thoroughly, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for 30 minutes.
03 -
Preheat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off, then grill for 6–7 minutes per side until chicken is cooked through and displays grill marks.
04 -
In a mixing bowl, combine diced tomato, diced cucumber, chopped parsley, and finely chopped onion. Season with salt and black pepper. Toss gently to blend flavors.
05 -
Lay tortillas flat. Top each with equal portions of grilled chicken and generous spoonfuls of tabbouleh salad. Fold in the bottom, then roll up tightly, tucking in the sides to enclose the filling.
06 -
Slice the wraps in half if desired and serve immediately, or refrigerate for later enjoyment.
# Extra Suggestions:
01 -
Allowing the chicken to marinate fully enhances tenderness and infuses the meat with bright citrus-herb notes.
02 -
For best texture, use a sharp knife to dice vegetables uniformly for the tabbouleh.