1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice them into 1/2-inch thick strips. In a medium bowl, toss the chicken strips with olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.

2. Cook the Chicken: Heat a large skillet or frying pan over medium-high heat. Once hot, add the seasoned chicken strips in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through with no pink remaining in the center. Remove from the pan and set aside.

3. Make the Tzatziki Sauce: While the chicken cooks or cools slightly, prepare the tzatziki. In a small bowl, combine the plain Greek yogurt, grated and squeezed dry cucumber, minced garlic, fresh lemon juice, and chopped dill. Stir everything together until well combined and creamy.

4. Warm the Pita Breads: Lightly warm the pita breads. You can do this in a dry skillet over medium heat for 30 seconds per side, in a toaster oven for 1-2 minutes, or in the microwave for about 15-20 seconds until soft and pliable.

5. Assemble the Pita Wraps: Carefully open each warm pita bread to create a pocket. If the pita doesn’t open easily, you can cut it in half to create two half-pockets.

6. Fill the Pitas: Spread a generous spoonful of tzatziki sauce inside each pita pocket. Then, fill with the cooked chicken strips, halved cherry tomatoes, thinly sliced red onion, fresh lettuce leaves, and crumbled feta cheese (if using).

7. Pack for Lunch: For lunch boxes, place the filled pitas into individual containers. You can also pack extra tzatziki on the side for dipping, and additional fresh vegetables if desired. These are best enjoyed fresh, but hold up well for a few hours.