First Step: Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, chili flakes, salt, and pepper. Add the chicken pieces, toss to coat evenly, and let it sit for at least 15 minutes at room temperature or overnight in the fridge for deeper flavor.

Second Step: Cook the Chicken: Preheat your oven to 425°F (220°C). Spread the marinated chicken on a baking sheet and bake for 25 minutes until fully cooked. Then, switch to broil for 1-2 minutes to brown the edges, let it rest briefly, and slice it thinly.

Third Step: Prepare the Salad Mix: In a separate bowl, combine the shredded lettuce, cubed avocado, sliced peperoncini, chopped fresh dill, and crumbled feta cheese for a fresh, crunchy filling.

Fourth Step: Warm the Tortillas: Microwave each flour tortilla for about 20 seconds to make them soft and easy to roll.

Fifth Step: Assemble the Wraps: On each tortilla, spread a thin layer of basil pesto, add a generous portion of the salad mix, top with sliced chicken, and drizzle with tzatziki sauce. Fold the bottom edge over the filling, then fold the sides and roll tightly.

Final Step: Serve: Enjoy the wraps at room temperature or warm them briefly in the oven. If you like, serve with extra tzatziki and the optional lemon-garlic tahini sauce on the side for an extra kick!