Greek Chicken Wrap

In a large bowl, combine chicken thighs with olive oil, red wine vinegar, lemon juice, pepperoncini juice, salt, black pepper, crushed oregano, and puréed garlic. Mix well to coat the chicken.

Let the chicken marinate for at least 20 minutes while you heat up a griddle or grill to medium heat.

Place the marinated chicken thighs on the hot griddle and cook until caramelized and cooked through, flipping once.

While the chicken cooks, prepare the salad filling. Chop the grape tomatoes, red onion, and cucumber and add them to a separate mixing bowl.

Add crumbled feta cheese to the vegetables. Season with salt, black pepper, and a little more oregano. Drizzle with olive oil and red wine vinegar to create a dressing, then stir to combine.

Once the chicken is cooked, remove it from the griddle and dice it into small pieces.

Add the diced chicken and sliced pepperoncinis to the salad mixture and toss everything together.

Briefly warm the flour tortilla on the griddle to make it soft and pliable.

Lay the warm tortilla on a cutting board and spoon the chicken salad mixture down the center.

Fold in the sides of the tortilla, then roll it up tightly from back to front to form a wrap.

Place the wrap seam-side down on the hot griddle for a minute to seal it.

Remove the wrap from the griddle, slice it in half, and serve immediately.