# 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 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ 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 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - ½ 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 mixing 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. Remove from heat, 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, and toss to combine. Season with salt and pepper to taste.
04 - Warm tortillas or flatbreads in a dry skillet or microwave until pliable and ready for filling.
05 - Lay out each tortilla. Add a layer of shredded romaine lettuce, followed by a generous scoop of Greek salad, and top with chopped lemon chicken.
06 - Fold in the sides of the tortilla, then roll tightly into a wrap. Slice in half if desired and serve immediately while warm.
