2 large skinless boneless chicken breasts, halved to make four fillets
4 Flatbreads (store bought or use this recipe for homemade)

Marinade / Dressing:
¼ cup olive oil
¼ cup lemon juice (juice of 1 lemon)
1 tablespoon red wine vinegar
2 teaspoons minced garlic (or 2 large garlic cloves, minced)
2 tablespoons dried oregano
1 teaspoon salt
Cracked pepper

For The Tazatziki (or use store bought):
1 cup plain Greek yogurt
1 tablespoon olive oil
1 lebanese cucumber, peeled, deseeded and grated
1 clove of garlic, minced
1 tablespoon lemon juice
Pinch of salt

For The Salad:
3 lebanese cucumbers, halved lengthways and sliced thick
250 g | 8 oz cherry tomatoes (or grape tomatoes)
1 green pepper (capsicum), deseeded and sliced
½ red onion, sliced thinly
7 oz | 200 g marinaded Feta cheese, cubed
½ cup (3 oz | 80 g) pitted Kalamata olives