Start by prepping all your vegetables, cut and quarter and set aside. Shred your lettuce or cut it up roughly.

To Grill:

1. Preheat your grill to medium/high heat. Once your grill is hot, add your kebabs and grill for 4-5 minutes without moving. Flip the kebabs over and grill the other side an additional 4-5 minutes.
2. Next, flip your chicken over, cover and reduce heat so it maintains 400 degrees F with the lid closed. Continue to cook, about 5-10 minutes per side, turning once, until the chicken reaches 165 degrees F. Remove from the grill and let them rest for 5 minutes before carving (for pita wraps, if serving as kebabs there is no need for carving).
3. While your grill is still hot, add your pita to warm up, careful, this won't take long, you don't want to burn your pita. If grilling is out, you can also bake your kebabs.

To Bake:

1. Preheat your oven to 400 degrees F. Line a pan with foil and lay a small cooling rack on your pan, place your kebabs on the cooling rack to avoid sitting directly on your foil.
2. Bake your kebabs for 30 minutes, then flip the kebabs over. Spoon any juices over the chicken and bake an additional 15-20 minutes or until your chicken reaches 165 degrees F.
3. Set your oven to broil, and broil for 3-5 minutes per side to get those crispy edges. Let rest 5-10 minutes before carving.
4. To warm your pita, wrap in foil and place in the oven, heat for 8-10 minutes until warm.

Put together your wraps:

Spread some hummus over your warmed pita, then top with shredded lettuce, tomatoes, cucumber, red onion, chicken and top with tzatziki sauce and crumbled Feta. You can also spice it up with any other veggies or a little bit of Greek salad dressing. If you're not making wraps, serve over some Greek rice or Greek lemon potatoes. Enjoy!