Chicken & Greek Salad Wraps

Wash and dry the fresh produce. Halve the tomatoes. Quarter the cucumber(s) lengthwise, then thinly slice crosswise. Roughly chop the olives. In a large bowl, combine the halved tomatoes, sliced cucumber(s), chopped olives, vinegar, and feta (crumbling before adding). Season with salt and pepper. Toss to coat.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Add the cooked chicken to the bowl of salad; toss to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Place the warmed tortillas on a work surface. Evenly spread 1 tablespoon of tzatziki onto each tortilla. Evenly divide the finished salad (discarding the liquid) among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side