Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add the ground chicken to the skillet. Break it apart with a spoon and cook for 6–8 minutes until fully browned.

Stir in paprika, oregano, cumin, chili flakes, salt, and black pepper. Cook for another 2 minutes so the spices coat the chicken evenly.

Add the lemon juice and mix well. Remove from heat and set aside.

In a bowl, combine Greek yogurt, crumbled feta, honey, lemon juice, lemon zest, chili flakes, garlic, olive oil, and parsley. Mix until creamy and slightly thick.

Heat the pita or flatbread in a dry skillet or oven for 1–2 minutes until soft and warm.

Spread a generous layer of spicy lemon honey feta cream on each wrap. Add the warm ground chicken, shredded lettuce, cherry tomatoes, cucumber, and red onion.

Sprinkle extra feta and fresh parsley on top. Fold the wraps tightly and serve immediately.