01 -
Heat a grill or grill pan over medium heat until hot.
02 -
Drizzle both sides of the chicken breasts with olive oil, then sprinkle evenly with garlic powder, dried oregano, paprika, salt, and black pepper.
03 -
Place seasoned chicken breasts onto the preheated grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 74°C.
04 -
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
05 -
While the chicken is resting, slice cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion.
06 -
After resting, cut the chicken breasts into thin strips against the grain.
07 -
Heat the whole wheat tortillas in a dry skillet or microwave for about 20 seconds to soften.
08 -
Evenly spread 2 tablespoons of hummus across the center of each tortilla.
09 -
Layer a handful of mixed greens, cucumber slices, cherry tomato halves, and red onion onto each tortilla.
10 -
Sprinkle crumbled feta cheese over the vegetables, then place sliced chicken strips on top.
11 -
Drizzle approximately 0.5 teaspoon lemon juice over the filling of each wrap.
12 -
Fold the sides of the tortilla inward and roll tightly to enclose the filling. Slice each wrap in half at an angle and serve immediately.