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Preheat oven to 425°F (220°C). Brush both sides of tortillas with olive oil or margarine.
Sprinkle with Greek spices.
Cut tortillas into triangles with scissors or a pizza cutter.
Place triangles on a baking sheet lined with parchment paper.
Bake 6 to 8 minutes. Check to make sure they don’t overcook. Cook just until they turn golden. Set aside.
While tortillas are toasting, heat canola oil in a pan.
Brown chicken breasts on both sides and transfer to an ovensafe dish.
Cover with aluminium foil and bake at 350°F (180°C) 15 to 20 minutes.
While the chicken cooks, put tomatoes, cucumbers, feta, olives, and onions into a bowl.
Add lemon juice, mint, and olive oil. Mix well.
Season with salt and pepper.
In another bowl, mix the garlic sauce ingredients.
Once chicken is cooked, let rest for a few minutes. Meanwhile, begin plating, starting with the greens, sprouts, and a bit of garlic sauce. Place one sliced chicken breast on each plate and garnish with Greek-style salsa. Serve with lemon wedges and toasted tortillas!