Marinate the chicken. In a bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon pepper seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of paprika, the zest of half a lemon, and 1 tablespoon lemon juice. Add 1 teaspoon kosher salt if your lemon pepper isn’t salted. Toss with the chicken and let it sit 15–30 minutes (or up to 8 hours in the fridge).

Make the yogurt sauce. Stir together Greek yogurt, 1 tablespoon lemon juice, remaining lemon zest, grated garlic, 1–2 tablespoons chopped dill or parsley, a pinch of salt, black pepper, and honey if using. Taste and adjust. You want bright, tangy, and lightly salty.

Cook the chicken. Heat a large skillet over medium-high and add a drizzle of oil. Cook the chicken 4–6 minutes per side (thighs may take longer) until nicely browned and cooked through. Internal temp should reach 165°F (74°C).

Rest and slice. Let the chicken rest 5 minutes, then slice thinly or chop into bite-size pieces. Squeeze a little fresh lemon juice over the top for extra pop.

Warm the tortillas. Toast tortillas in a dry skillet 15–30 seconds per side until pliable. This prevents cracking and adds flavor.

Assemble the wraps. Spread a generous layer of yogurt sauce down the center. Add greens, cucumbers, and onions. Pile on the chicken and any extras like avocado or feta.

Roll it up. Fold the sides in, then roll tightly from the bottom up. Slice in half if you like.

Serve. Add a final sprinkle of lemon pepper or herbs and a wedge of lemon on the side. Enjoy warm or at room temperature.