2 chicken breasts (seasoned with:
black pepper
garlic salt
oregano
dill weed
paprika and
rosemary)
1 red onion (chopped)
4 cloves garlic (diced)
3/4 can chopped black olives
8oz Feta (chopped)
2 tomatoes (chopped)
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup chopped iceberg lettuce
2 lemons
1 1/2 cup long grain rice
vegetable oil
water
salt
tortillas

I started the rice a-cooking.
I seasoned the chicken, and got it pan frying in some oil over medium heat until it was done.

I chopped up the onion, garlic, and olives and sauteed them in a pan. Once the rice was done and the onions were soft, I mixed them all up and juiced 1 lemon over the top, and added the feta, and added the chicken which I had chopped down to size. I then turned off the heat and covered it until I was done with the other stuff.

I then mixed the tomatoes, parsley, cilantro, and lettuce in a bowl and squeezed the other lemon on top. I topped that off with a little salt, pepper, and dill weed.

After heating the tortilla on the burner, I made up a wrap and ate it. At first I was worried that their wouldn't be enough liquid or sauce to keep it together but that wasn't an issue. I do think that greek yogurt would have been killer in it, or grated cucumber in the salad part.