# What You'll Need:
→ Lemon Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tsp dried oregano
05 - 1 garlic clove minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Greek Salad
08 - 1 cup cherry tomatoes quartered
09 - 1 cup cucumber diced
10 - 1/2 cup red onion finely chopped
11 - 1/2 cup Kalamata olives pitted and sliced
12 - 1/2 cup feta cheese crumbled
13 - 1/4 cup fresh parsley chopped
14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp red wine vinegar
16 - 1/2 tsp dried oregano
17 - Salt and pepper to taste
→ Assembly
18 - 4 large flour tortillas or Greek-style flatbreads
19 - 1 cup romaine lettuce shredded
# How to Make It:
01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then chop into bite-sized pieces.
03 - Combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Sprinkle with oregano and toss thoroughly to combine. Season with salt and pepper to taste.
04 - Heat tortillas or flatbreads in a dry skillet over medium heat for 30 seconds per side or microwave for 15 to 20 seconds until pliable.
05 - Lay out each warmed tortilla on a clean surface. Add a layer of shredded romaine lettuce, a generous scoop of Greek salad mixture, and top with chopped lemon chicken.
06 - Fold in both sides of each tortilla, then roll tightly from bottom to top to form a secure wrap. Slice in half diagonally if desired and serve immediately while warm.
