Preheat your grill or grill pan over medium-high heat.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.
Coat the chicken breast with the marinade and let it sit for at least 10 minutes for enhanced flavor.
Grill the chicken breast for approximately 6-7 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing thinly.
Warm the whole wheat tortilla on the grill for about 30 seconds per side until it becomes soft and pliable.
Lay the tortilla flat and layer with fresh mixed greens.
Place the sliced grilled chicken on top of the greens, drizzle with any remaining marinade, and optionally add an extra squeeze of lemon.
Roll the tortilla tightly around the fillings, slice in half if desired, and serve immediately.