In a medium bowl, combine ¼ cup of olive oil, juice of one lemon, 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of paprika, 1 teaspoon of ground cumin, and a pinch of salt and pepper. Whisk until well blended.

Slice 1 pound of boneless, skinless chicken breasts into thin strips and add to the marinade. Cover and refrigerate for at least 30 minutes.

Heat a large skillet over medium-high heat and add the marinated chicken in a single layer. Sauté for 6-8 minutes until cooked through.

Warm your corn or flour tortillas in a separate skillet or microwave until soft and pliable.

Remove the chicken from the skillet and let it rest. Lay warm tortillas on a plate and top with Mediterranean chicken.

Add toppings: crumbled feta, cherry tomatoes, cucumber, red onion, parsley, and Kalamata olives.

Drizzle with tzatziki sauce and serve immediately.