We'll prepare the marinade first. In a medium/large zip top sandwich bag or shallow dish combine the olive oil, lemon juice, garlic, oregano, salt, and some freshly cracked pepper.
Chop the chicken breast into cubes.
Add the chicken breast to the marinade in the bag and close the top of it. Massage the ingredients to combine.
Let the chicken marinate for at least 30 minutes in the fridge.
While the chicken is marinating, prepare the greek yoghurt dip. In a small bowl combine the Greek yogurt, dried dill, lemon juice, and salt. Set the dip aside.
Slice the tomatoes in half, dice the cucumber, chop the olives and thinly slice the red onion. Place the red onion in a bowl of very cold water and let it soak for about 5-10 minutes to take the sharpness off of the flavour.
After the chicken has marinated, cook the chicken pieces in a frying pan over medium heat for about 15 minutes, turning occasionally until well browned and cooked through.
Transfer the cooked chicken breast to a chopping board to rest for 5 minutes.
To build the wraps, spread each flatbread with a couple of tablespoons of houmous, add some chicken on top, then top with a handful of tomatoes, cucumbers, olives and a few slices of red onion. Add a few spoons of the greek yoghurt dip, wrap the flatbread around all of the filling, and enjoy!