Lemon Oregano Chicken Wraps Tabbouleh (Printer-Friendly)
Grilled chicken with lemon, oregano, and vibrant tabbouleh fills tortillas for a hearty, fresh and zesty meal.
# What You’ll Need:
→ Marinated Chicken
01 -
1.1 pounds boneless, skinless chicken breast, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 large lemon, zested and juiced
04 -
2 teaspoons dried oregano
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Tabbouleh Salad
07 -
1 medium tomato, diced
08 -
1 medium cucumber, diced
09 -
0.5 cup fresh parsley, finely chopped
10 -
0.25 cup yellow onion, finely chopped
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Assembly
13 -
4 soft wheat tortillas (8-inch diameter)
# Steps to Make This:
01 -
Combine olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper in a large bowl. Whisk until emulsified.
02 -
Add chicken breast pieces to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for 30 minutes to allow flavors to infuse.
03 -
Preheat grill or grill pan over medium heat. Arrange marinated chicken pieces on the cooking surface and cook for 6 to 7 minutes per side, or until fully cooked and lightly charred.
04 -
While chicken grills, in a mixing bowl combine diced tomato, diced cucumber, parsley, onion, salt, and black pepper. Stir gently to evenly mix.
05 -
Lay each tortilla flat. Add grilled chicken and a generous portion of tabbouleh salad. Roll up tightly from the bottom, folding in sides to enclose the filling securely.
06 -
Serve wraps immediately, or wrap individually in parchment and refrigerate for later enjoyment.
# Additional Notes:
01 -
Allow the chicken to marinate for at least 30 minutes to fully develop its citrus-herb flavor.
02 -
For a lighter option, use whole wheat tortillas or substitute with lettuce leaves.