INGREDIENTS 12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips 2 teaspoons Mediterranean Spice 1/4 cup Balsamic Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos 4 romaine lettuce leaves, shredded 1 tablespoon thinly sliced red onion 1/4 cup Red-Wine Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos 1/4 cup Tzatziki 12 butter lettuce leaves 4 Roma tomatoes, chopped 1 1/2 ounces crumbled feta cheese 12 kalamata olives, pitted and chopped 1 teaspoon chopped parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano DIRECTIONS Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki. Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.