For the Greek Lemon Chicken

• 2 large boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Dill Garlic Feta Sauce

• 1 cup feta cheese, crumbled
• 1/2 cup Greek yogurt
• 2 tablespoons cream cheese, softened
• 1 clove garlic, finely grated
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Black pepper to taste

For Assembly

• 4 large pita breads or flatbreads
• 1 cup shredded romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• Fresh parsley for garnish