1. Slice the chicken breasts horizontally into thinner cutlets, about 1/2-inch thick, to ensure even cooking. In a medium bowl, toss the chicken with olive oil, oregano, garlic powder, salt, and pepper until well coated.

2. Heat a large skillet or grill pan over medium-high heat. Once hot, add the seasoned chicken and cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through with no pink remaining in the center. The internal temperature should reach 165 F (74 C). Remove from the skillet and let it rest for a few minutes before dicing into bite-sized pieces.

3. While the chicken is cooking, prepare your tzatziki. In a small bowl, combine the plain Greek yogurt, grated and squeezed dry cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir everything together until well combined.

4. While the chicken rests and the tzatziki is chilling, chop your romaine lettuce, cucumber, and tomatoes into small, manageable pieces.

5. Briefly warm the flour tortillas in a dry skillet over medium heat for about 15-30 seconds per side, or microwave them for 15-20 seconds. This makes them more pliable and less likely to crack when rolled.

6. Lay out each warm tortilla. Spread a generous amount of tzatziki sauce down the center. Top with a layer of chopped romaine lettuce, then add the diced chicken, chopped cucumber, and tomatoes. Finish with a sprinkle of crumbled feta cheese.

7. Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom. If desired, you can slice the wraps in half diagonally for easier handling. Serve immediately and enjoy your fresh, flavorful Mediterranean Chicken Wraps!