# The Ingredients 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 Instructions:
01 - In a bowl, whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, ensuring even coating. Marinate for at least 15 minutes.
02 - Preheat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until thoroughly cooked. Remove and rest for 5 minutes before chopping 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, then add oregano. Toss gently and season with salt and pepper to taste.
04 - Heat tortillas or flatbreads in a dry skillet or microwave until pliable.
05 - Lay each tortilla flat. Layer shredded romaine, a generous portion of Greek salad, and top with chopped lemon chicken.
06 - Fold the sides of each tortilla inward, then roll tightly to enclose the filling. Slice in half if desired. Serve immediately while warm.
