Prep the chicken. Pat the chicken dry with paper towels. Slice breasts horizontally into cutlets or cut into thin strips for faster cooking. Thighs can stay as is or be sliced into strips.

Make the garlic marinade. In a bowl, mix 3 tablespoons olive oil, 3 minced garlic cloves, zest of 1/2 lemon, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Marinate. Add chicken to the bowl and toss to coat. Let it sit for at least 20 minutes (room temp) or up to 12 hours (covered in the fridge). The longer it sits, the deeper the flavor.

Make the garlic yogurt sauce. In a small bowl, combine 1/2 cup Greek yogurt, 1–2 teaspoons minced garlic, 1–2 teaspoons lemon juice, 1 tablespoon olive oil or 1 tablespoon mayo, 1 tablespoon chopped parsley, and a pinch of salt and pepper. Stir until smooth. Taste and adjust acidity and salt. Chill until serving.

Prep the veggies. Shred the lettuce, slice cucumbers thin, dice or halve cherry tomatoes, and slice red onion very thin. If using avocado, slice it just before assembling.

Cook the chicken. Heat a large skillet over medium-high. Add a drizzle of olive oil. Cook chicken 3–4 minutes per side for cutlets or 5–6 minutes total for strips, until nicely browned and cooked through. Aim for an internal temp of 165°F (74°C). Let rest 3–5 minutes, then slice.

Warm the tortillas. Briefly heat the low-carb tortillas in a dry skillet for 15–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds. Warm tortillas are more flexible and less likely to tear.

Assemble the wraps. Spread a spoonful of garlic yogurt sauce on a tortilla. Layer lettuce, chicken, cucumber, tomato, and onion. Add avocado or feta if using. Drizzle a bit more sauce. Don’t overfill.

Fold and serve. Fold in the sides, then roll tightly from the bottom up. Slice in half if you like. Serve with lemon wedges for a bright finish.