Slice the 0.5 chicken breast horizontally into a thin cutlet (or small strips). In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 0.5 tsp minced garlic, 0.25 tsp dried oregano, 0.25 tsp salt and 0.125 tsp black pepper. Add the chicken, toss to coat, and let sit while you prepare other components (5–10 minutes).

Cook Chicken

Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove from pan and let rest 2 minutes, then slice thinly if cooked whole.

Warm Pita

Warm the pita for 20–30 seconds per side in the same skillet over medium heat or briefly in a toaster oven until pliable and slightly toasted.

Assemble Wrap

Spread 2 tbs of the prepared tzatziki sauce (see sauce section) onto the center of the warm pita. Layer shredded romaine (0.5 cups), sliced tomato (0.5), cucumber (0.25), red onion (0.25), sliced chicken, and 2 tbs crumbled feta. Fold or roll the pita tightly and cut in half if desired.

Sauce - Quick Tzatziki

Prepare the cucumber by grating and squeezing out excess liquid using a paper towel or clean kitchen towel until mostly dry. Combine 0.25 cups Greek yogurt, 2 tbs grated drained cucumber, 1 tsp minced dill, 0.5 tsp lemon juice, 0.25 tsp minced garlic, 0.125 tsp salt and 0.0625 tsp black pepper in a small bowl. Stir until smooth and chill briefly (2–5 minutes) while finishing the chicken. Taste and adjust seasoning if needed.

Side - Simple Mixed Greens

Toss 1 cup mixed salad greens with 6 halved cherry tomatoes. Whisk together 1 tsp olive oil, 0.5 tsp red wine vinegar, 0.0625 tsp salt and 0.0625 tsp black pepper and drizzle over the salad just before serving.