In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts, ensuring they’re thoroughly coated. Let them marinate for 20 minutes.

Grate the cucumber, then squeeze it gently to remove excess moisture. In a bowl, combine the drained cucumber with Greek yogurt, minced garlic, lemon juice, chopped dill, and a pinch of salt. Mix until smooth and creamy, then refrigerate the tzatziki.

Heat a skillet over medium-high heat and add a bit of olive oil. Once hot, add the marinated chicken breasts and cook for 3-4 minutes per side until golden brown and fully cooked through. Remove the chicken and let it rest before slicing.

While the chicken cooks, cut the cherry tomatoes in half, thinly slice the red onion, crumble the feta cheese, and wash the spinach or arugula.

Heat the tortillas in a dry skillet for about 20 seconds on each side until soft. Alternatively, microwave them wrapped in a damp paper towel for 10 seconds.

Spread a generous tablespoon of tzatziki sauce on each warm tortilla. Layer the sliced chicken strips, tomatoes, red onion, crumbled feta, and fresh greens. Drizzle with extra tzatziki if desired.