# What You'll Need:
→ For the 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 - ½ tsp salt
07 - ¼ tsp black pepper
→ For the Greek Salad
08 - 1 cup cherry tomatoes, quartered
09 - 1 cup cucumber, diced
10 - ½ cup red onion, finely chopped
11 - ½ cup Kalamata olives, pitted and sliced
12 - ½ cup feta cheese, crumbled
13 - ¼ cup fresh parsley, chopped
14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp red wine vinegar
16 - ½ tsp dried oregano
17 - Salt and pepper, to taste
→ For Assembly
18 - 4 large flour tortillas or Greek-style flatbreads
19 - 1 cup romaine lettuce, shredded
# How To Make:
01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts and turn 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 6–7 minutes per side until 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 gently. Season with salt and pepper to taste.
04 - Heat tortillas or flatbreads in a dry skillet for 30 seconds per side or microwave for 15–20 seconds until pliable and warm.
05 - Lay each warm tortilla flat. Layer shredded romaine lettuce across the center, add a generous scoop of Greek salad mixture, and top with chopped lemon chicken pieces.
06 - Fold both sides of the tortilla inward, then roll tightly from bottom to top to form a secure wrap. Slice diagonally in half if desired. Serve immediately while warm.
