In a large bowl or directly in the air fryer, mix the chicken, zucchini, red onion, olive oil, oregano, salt, and freshly ground black pepper. Bake at 200°C for about 20 minutes.
Halfway through baking, mix the ingredients well. Then add the crumbled feta and bake for another 5-10 minutes, or until the chicken is fully cooked and the vegetables are nicely roasted.
Meanwhile, prepare the sauce. Lightly salt the grated cucumber and let it sit for a few minutes to release excess liquid, then squeeze it out. Mix the cucumber with the yogurt, dill, garlic, salt, and pepper.
Spread half of the baked chicken and vegetables on a tortilla, add half of the sauce, and fold into a wrap.
Cook it hands-free.
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