If you haven't already cooked your chicken, prepare it now by poaching, grilling, or baking until fully cooked through, then shred or cut into 1/2-inch cubes. In a bowl, toss the chicken with the dried oregano and fresh lemon juice, stirring gently to distribute the seasoning evenly. This step seasons the chicken thoroughly so the flavor is built in rather than just sitting on top. Let it sit for a few minutes while you prepare the remaining components.

While the chicken seasons, dice the cucumbers into 1/4-inch pieces and halve the cherry tomatoes. I like to do all my vegetable cutting at once so the assembly goes quickly without stopping mid-wrap. Measure out the hummus, tzatziki, spinach, and crumbled feta into separate small bowls or on a clean workspace so everything is ready to grab during assembly.

Lay out one egg white wrap on a clean surface and spread approximately 2.5-3 tablespoons of hummus evenly across the wrap, leaving about 1/2 inch border around the edges to prevent overstuffing. Layer a handful of fresh spinach down the center, followed by a portion of the seasoned chicken from Step 1. Top with diced cucumber, crumbled feta, and halved tomatoes arranged in a line down the middle. I find that keeping all the fillings in a tight center line makes rolling much easier. Drizzle about 2-3 tablespoons of tzatziki over the top of the fillings.

Fold the bottom edge of the wrap up and over the filling, then tightly roll the wrap away from you, tucking in the sides as you go to keep everything compact and prevent filling from escaping. The egg white wraps are sturdy, so don't be afraid to roll them firmly. Repeat with the remaining 5 wraps, and serve immediately while the vegetables are fresh and crisp.