Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat a skillet over medium heat, add olive oil, and cook chicken breasts for 6-7 minutes per side until golden brown and cooked through. Remove from pan and let rest for 5 minutes, then slice thinly.
2 cloves garlic
While the chicken cooks, thinly slice the red onion and crumble the feta cheese onto a plate. Cut lemon in half and squeeze juice into a small bowl, removing seeds.
1/2 cup red onion, 1/2 cup feta cheese, 1 lemon lemon
Heat the same skillet over medium heat again if needed. Add the minced garlic and cook for 30 seconds until fragrant, then add the sliced chicken along with half of the lemon juice. Toss to coat and heat until just warmed through, about 1-2 minutes.
2 cloves garlic, 1 lemon lemon
Lay a tortilla flat on a plate. Distribute the sliced chicken evenly in the center, then add sliced red onions and crumbled feta on top. Drizzle with remaining lemon juice for brightness.
2 large large flour tortillas, 2 pieces boneless, skinless chicken breasts, 1/2 cup red onion, 1/2 cup feta cheese, 1 lemon lemon
Roll up the tortilla tightly, folding in the sides as you go, to enclose the filling firmly. Repeat with the second tortilla and filling.
Optionally, slice the wrap in half diagonally and serve immediately, allowing the flavors to meld and the textures to stay crisp.
