Marinate the chicken for at least 2 hours in the honey, lemon juice, olive oil, Greek seasoning, and black pepper.

When ready to cook, preheat your Traeger to 500ºF with the lid closed. Add a cast iron or stainless steel grill pan for the tomatoes.

Toss the tomatoes in the olive oil and season with salt and pepper and add to the grill pan once the grill has preheated. Let any excess marinade drip off the chicken breasts and add them to the grill grates.

Close the lid and cook for 12-15 minutes until the chicken has developed grill marks and is browning around the edges.

Flip the chicken, close the lid, and cook for an additional 5-10 minutes until the chicken reaches an internal temperature of 160ºF. (The carryover cooking will take them to 165ºF internally.)

Let the chicken rest for at least 5 minutes before slicing into thin strips. Scrub the grill while the chicken rests to prepare for the roll ups.

Fill each tortilla with chicken, tomatoes, and feta. Tightly roll and place seal side down on a sheet pan or use a toothpick to keep the roll ups sealed (my preferred method since you'll be grilling).

Spray the finished roll ups with avocado oil spray or brush with oil and place on the grill grates. Grill for 5-10 minutes until grill marks develop on the bottom and the tortillas are slightly browning around the edges. (You can also grill the roll ups on a griddle or large skillet.)

Slice the roll ups in half and serve with tzatziki, hummus, salsa, or your choice of dip.