Start by slicing the chicken breasts into thin strips. In a bowl, mix the olive oil, minced garlic, red chili flakes, black pepper, dried mint, dill, lemon juice, and salt. Add the chicken to the marinade, ensuring every piece is coated. Allow this to marinate for at least 30 minutes. If you're short on time, even 15 minutes will add flavor.

Heat a skillet over medium heat. Once hot, add the marinated chicken strips. Cook for about 5-7 minutes on one side, then flip and cook for another 5-7 minutes until golden brown and fully cooked. The internal temperature should reach 165°F (75°C) for safety.

As the chicken cooks, finely chop your cabbage, mix in your greens, and prepare any other veggies of your choice. If you like crunch, consider diced cucumbers or bell peppers. Keep them fresh and vibrant.

Warm your tortillas in a dry skillet for about 30 seconds on each side. This makes them flexible and easier to wrap. Spread a layer of hummus on each tortilla. Next, layer the cooked chicken, veggies, and a dollop of yogurt on top.

Fold in the sides of the tortilla and then roll it tightly from the bottom up. Make sure all the goodness is tucked inside. Slice in half, and you’re ready to dig in!