In a bowl, combine the ground chicken with the dried oregano
and a drizzle of olive oil. Season with salt and pepper.
Spread a thin layer of the chicken mixture on one side of
each tortilla, pressing lightly.
Heat a skillet over medium-high heat with a drizzle of olive
oil. Cook 1 to 2 tortillas at a time, chicken-side down, for 3 to 4 minutes, until the chicken is golden brown. Flip and cook for another 1 to 2 minutes. Keep warm.
In a bowl, combine the tomatoes, cucumbers, red onion, dill,
feta cheese, and a drizzle of olive oil. Add the red wine vinegar. Season with salt and pepper.
In another bowl, combine the yogurt, garlic, lemon juice,
and dried mint. Season with salt and pepper to taste.
Top the tacos with the yogurt sauce, Greek salad, and a
little more crumbled feta cheese.
