Pat chicken breasts dry and rub all over with olive oil, thyme, parsley, salt, and pepper.

Heat a grill pan or skillet over medium heat. Cook chicken for 6 to 7 minutes per side until cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.

While the chicken rests, whisk together Greek yogurt, dill, olive oil, salt, and water in a small bowl until smooth and spreadable. Taste and adjust salt as needed.

Slice or shred the rested chicken into thin strips.

Warm tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.

To assemble, spread a generous layer of herb yogurt sauce down the center of each tortilla. Layer with romaine, cucumber, carrots, chicken strips, mint, and parsley. Add feta if using.

Fold in the sides of the tortilla and roll up firmly. Slice in half on a diagonal and serve immediately, or wrap tightly in parchment for an easy packed lunch.