# What You Need:
→ Lemon Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper
→ Greek Salad
08 - 1 cup cherry tomatoes, quartered
09 - 1 cup cucumber, diced
10 - 0.5 cup red onion, finely chopped
11 - 0.5 cup Kalamata olives, pitted and sliced
12 - 0.5 cup feta cheese, crumbled
13 - 0.25 cup fresh parsley, chopped
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 0.5 teaspoon 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 - In a mixing bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
03 - In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with oregano, and toss gently. Season with salt and pepper to taste.
04 - Warm tortillas or flatbreads in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
05 - Lay out each tortilla. Layer with shredded romaine lettuce, followed by a generous scoop of Greek salad mixture, and top with chopped lemon chicken.
06 - Fold in the sides of the tortilla, then roll tightly from bottom to top, creating a secure wrap. Slice in half diagonally if desired.
07 - Serve immediately while warm for optimal flavor and texture.
