# 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 Steps:
01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes.
02 - Heat grill pan or skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until fully cooked. Let rest 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.
05 - Lay out each tortilla. Add a layer of shredded romaine, a generous scoop of Greek salad, and top with chopped lemon chicken.
06 - Fold in the sides then roll tightly into a wrap. Slice in half if desired. Serve immediately while warm.
