# What You'll 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1/2 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 - 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.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until cooked through. 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, then toss to combine. Season with salt and pepper to taste.
04 - Heat tortillas or flatbreads in a dry skillet or microwave until pliable and warm.
05 - Lay out each tortilla and layer with shredded romaine, a generous portion of Greek salad, and chopped lemon chicken on top.
06 - Fold in the sides of each tortilla, then roll tightly into a wrap. Slice in half if desired.
07 - Serve immediately while warm.
