Start by marinating the grilled chicken breast with olive oil, lemon juice, garlic, and herbs. Marinate for at least 30 minutes or up to 2 hours.

Rinse 1 cup of quinoa and combine with 2 cups of water and a pinch of salt. Bring to a boil, then simmer and cook for about 15 minutes.

Chop fresh vegetables such as tomatoes, cucumbers, and bell peppers into bite-sized pieces.

Combine Greek yogurt, lemon juice, olive oil, and herbs in a small bowl. Whisk until smooth.

Assemble wraps: Spread mashed avocado or hummus on a tortilla. Add quinoa, grilled chicken slices, vegetables, and feta, then drizzle with dressing before rolling tightly.

Cut the wraps in half and serve immediately or store in the fridge if meal prepping.