# 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
# Step-by-Step Guide:
01 - In a mixing bowl, whisk together olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper. Place chicken breasts in the mixture 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 marinated chicken breasts for 6 to 7 minutes per side until golden and cooked through. Transfer to a cutting board and rest for 5 minutes, then chop into bite-sized pieces.
03 - In a large mixing bowl, combine quartered cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and fresh parsley. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with dried oregano, and toss gently to combine. Season with salt and pepper to taste.
04 - Heat flour tortillas or flatbreads in a dry skillet over medium heat or microwave for 20 to 30 seconds until pliable and warm.
05 - Lay out each warm tortilla on a flat surface. Layer with shredded romaine lettuce, generously spoon Greek salad mixture over lettuce, and top with chopped lemon chicken.
06 - Fold in both sides of the tortilla, then roll tightly away from you into a compact wrap. Slice diagonally in half if desired.
07 - Serve immediately while tortillas are still warm.
