In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well blended.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 2 hours.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6–7 minutes per side until fully cooked through. Let it rest for a few minutes before slicing thinly.

Lay out your tortillas on a clean surface and spread a generous amount of hummus over each one.

Evenly distribute the sliced grilled chicken onto each tortilla topped with cherry tomatoes, cucumber slices, red onion, feta cheese, olives (if using), and fresh greens.

Roll up each tortilla tightly while tucking in the sides as you go along. If necessary, secure them with toothpicks to keep everything together.

Finally, slice each wrap in half and serve immediately.