# What You 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
# Directions:
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 15 minutes at room temperature.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 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, olives, feta, and parsley in a large bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, toss to combine, and 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 to 20 seconds until pliable.
05 - Lay out each warmed tortilla. Layer shredded romaine lettuce evenly across center. Add generous scoop of Greek salad mixture and top with chopped lemon chicken pieces.
06 - Fold in both sides of tortilla, then roll tightly from bottom to top to form a secure wrap. Slice in half diagonally and serve immediately.
