Add 3 cups packed baby spinach, 4 large eggs, and 1/2 cup crumbled feta cheese to the high-speed blender.

Blend the spinach mixture for 30 to 45 seconds until completely smooth and bright green.

Scrape down the blender sides once, then blend briefly again until the batter has an even green color.

Preheat the outdoor grill to medium-high heat while preparing the spinach wraps.

Lightly grease the 8-inch non-stick skillet and heat it over medium heat.

Pour 1/4 cup spinach batter into the hot skillet and immediately swirl the pan to make a thin circle.

Cook the wrap for 1 to 2 minutes, until its top is set and its edges lift easily.

Flip the wrap and cook the other side for 30 seconds.

Transfer the cooked wrap to a plate and cover it with a clean kitchen towel to keep it pliable.

Repeat the cooking process with the remaining batter to make about 4 spinach wraps.

Rub the chicken breast with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried dill, and 1 teaspoon garlic powder.

Season the chicken with 1/2 teaspoon paprika, 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper.

Grill the seasoned chicken for 4 to 5 minutes per side over medium-high heat.

Check that the chicken reaches an internal temperature of 165 °F (74 °C), then transfer it to the cutting board.

Rest the grilled chicken for 5 minutes, then slice it thinly across the grain.

Lay 1 spinach wrap flat and spoon 1 tablespoon garlic sauce down its center.

Layer one-quarter of the sliced chicken, tomato slices, and shredded romaine lettuce over the garlic sauce.

Sprinkle one-quarter of the serving feta over the filling, then fold in both sides of the wrap.

Roll the wrap snugly and repeat the assembly process with the remaining spinach wraps and filling.

Serve the grilled chicken feta spinach wraps warm immediately.