Dice the tomatoes and place in a colander in the sink to drain. Slice the cucumber lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink. Sprinkle the tomatoes and cucumbers with a teaspoon of kosher salt, toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
In a large bowl toss the tomatoes, cucumber, garlic, red onion, kalamata olives, feta, and basil. Drizzle 2 tablespoons olive oil and 1 tablespoon red wine vinegar and toss to coat. Season with freshly ground black pepper. Add more salt if needed. Cover and set aside.
Pound out the chicken between 2 pieces of plastic wrap so they are even, about ½-inch thickness. Combine the paprika, cumin, coriander, ground mustard, garlic powder, cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Press both sides of the chicken breasts into the spice mix to coat.
Thinly slice the chicken. Spoon the veggie mixture on a tortilla. Top with the sliced chicken and roll up like a burrito (careful not to overfill or rolling will be more difficult). Slice in half, serve, and enjoy!
Notes
* Great for leftover chicken or buy a rotisserie chicken for super fast prep!
Recipe by at https://hapanom.com/mediterranean-chicken-wrap/