Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add guanciale slices and cook for 2-4 minutes until crisp to your liking.

Remove and let cool slightly, then chop into bite-sized pieces. Set aside.

Preheat oven to 400°F (200°C).

Season chicken with salt and pepper on both sides.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 4 minutes on each side until golden brown.

Transfer skillet to the oven and roast for 9-12 minutes, until the chicken reaches an internal temperature of 165°F (75°C).

Let rest for 5 minutes.

On a large cutting board, add chopped lettuce, cooked chicken, crispy guanciale, tomato, onion, cucumber, Greek salad dressing, and feta.

Using a large knife, chop and mix everything until well combined.

Place the tortilla on a flat surface, then layer the salad mixture down the center.

Fold in the sides and tightly roll up the tortilla.

Heat a clean skillet over medium heat with a drizzle of olive oil or a quick spray of cooking spray.

Place the wrap seam-side down and cook for 1-2 minutes on each side, pressing gently with a spatula, until golden brown and crisp.

Enjoy this hearty and flavorful Greek Salad Chicken Wrap with a crispy finish!

Serve & enjoy!