Place sliced chicken in a large bowl. Add olive oil, paprika, cumin, garlic powder, salt and black pepper. Toss everything well until the chicken is evenly coated. Let it rest for ten minutes while preparing the vegetables.

Wash the lettuce, tomato and cucumber carefully. Slice or chop everything into small pieces. Thinly slice the red onion for extra crunch. Keep the vegetables in separate piles or one large bowl until you assemble the wraps.

Add Greek yogurt, mayonnaise, lemon juice, minced garlic and oregano to a small bowl. Stir until smooth and creamy. Taste the sauce and add a little salt if needed. Keep it chilled until the pita wraps are ready.

Heat a large skillet over medium-high heat. Add the seasoned chicken and spread it evenly. Cook for several minutes on each side until golden and fully cooked. The chicken should reach 165°F internally before serving.

Heat a clean skillet over medium heat. Warm each pita for about thirty seconds on each side. Avoid cooking them too long, because they can become dry. Keep the warmed pita covered with a clean kitchen towel.

Place one warm pita on a clean surface. Spread a generous spoonful of creamy sauce across the center. Add lettuce, tomato, cucumber, onion and warm chicken. Sprinkle feta cheese and parsley over the filling.

Fold the bottom edge slightly over the filling. Fold both sides toward the center. Roll the pita firmly from one side to the other. Keep the filling tucked inside as you roll for an easy-to-eat wrap.

Place the finished pita wraps on a serving plate. Add extra sauce on the side if desired. Serve immediately while the pita and chicken are still warm. Enjoy them with fresh vegetables and your favorite simple side dish.