Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Let it sit at least 20–30 minutes (or up to 8 hours in the fridge).

Make the yogurt sauce: Stir together Greek yogurt, lemon juice, grated garlic, dill or mint, salt, and pepper. Taste and adjust seasoning. Chill until ready to use.

Prep the veggies: Halve the tomatoes, dice the cucumber, slice the red onion, and shred the greens. Pat veggies dry with a paper towel to avoid soggy wraps.

Cook the chicken: Heat a nonstick skillet or grill pan over medium-high. Spray lightly with oil. Cook chicken 4–6 minutes per side, until golden and cooked through (internal temperature 165°F). Rest 5 minutes, then slice thinly.

Warm the wraps: Heat tortillas for 10–15 seconds per side in a dry pan or microwave until pliable. Warm wraps roll better and are less likely to tear.

Assemble: Spread 2–3 tablespoons of yogurt sauce down the center of each wrap. Layer greens, chicken slices, tomatoes, cucumber, and onion. Add a sprinkle of feta and olives if using.

Roll it up: Fold the sides inward, then roll from the bottom up, keeping filling snug. Slice in half if you like.

Serve: Finish with a squeeze of lemon and a pinch of red pepper flakes for heat. Enjoy right away or wrap tightly for later.