Modified sunflower lecithin by hydrolysis (lysolecithin) presents interesting properties as emulsifying agent. Also, the use of biopolymer combinations to improve their individual characteristics associated with the preservation of bioactive lipids like omega-3 by the microencapsulation process represents a relevant challenge for the food technology. In this sense, tri-layer chia oil (~64%ALA) emulsions 5% wt/wt were obtained through the application of the layer- by- layer technique by the electrostatic deposition of chitosan (Ch) (cationic character) onto hydrolyzed sunflower lecithin (anionic character) coated droplets (pH 5), high pressure homogenization at 1000 bar and the addition of maltodextrin (Mx) and chia mucilage (CM) as wall materials. Furthermore, the tri-layer chia oil microcapsules were obtained by spray-drying of these emulsions with an efficiency of ~ 98%, aw and moisture levels of ~0.22 and ~1.3%, respectively. The electrostatic deposition of chia mucilage was evidenced by the ζ-potential change of +43 to -15.8 mV. The combination of these wall materials recorded PV values ~1.1 meq/kg oil, D3,2 ~6.1 µm and color parameters L* (94.72), a* (0.025) and b* (5.49). These results suggest that hydrolyzed sunflower lecithins were a good emulsifying agent and the wall materials Mx-Ch-CM efficient barriers against the lipid oxidation of chia oil. Thus, this formulation could be used in the development of chia oil tri-layer microcapsules for their application in powder foods.