Lemon Oregano Chicken Wraps Tabbouleh (Printer-Friendly)
Grilled chicken, lemon, oregano, and tabbouleh come together in soft wraps for a burst of fresh flavor.
# What You’ll Need:
→ Chicken Marinade
01 -
1.1 pounds boneless skinless chicken breast, cut into bite-size pieces
02 -
2 tablespoons olive oil
03 -
1 lemon, juice and zest
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 fresh parsley, finely chopped
10 -
1/4 cup onion, finely chopped
11 -
Salt, to taste
12 -
Black pepper, to taste
→ For Assembling
13 -
4 soft tortillas (8-inch diameter)
# Steps to Follow:
01 -
In a large bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper until emulsified.
02 -
Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 30 minutes.
03 -
Preheat grill or grill pan to medium heat. Arrange marinated chicken pieces in a single layer and grill for 6 to 7 minutes per side, until fully cooked and golden brown.
04 -
While the chicken cooks, mix diced tomato, diced cucumber, parsley, onion, salt, and black pepper in a large bowl. Toss well to combine.
05 -
Lay tortillas flat. Place grilled chicken onto each tortilla and top with tabbouleh salad. Roll tightly from the bottom, folding in the sides to enclose the filling.
06 -
Cut wraps in half and serve immediately, or wrap in parchment and refrigerate if preparing in advance.
# Helpful Hints:
01 -
For even grill marks and juiciness, avoid moving the chicken too frequently during cooking.
02 -
Wraps can be made ahead, wrapped tightly in plastic, and stored in the refrigerator for up to 24 hours.