Gather your cooked chicken and vegetables. Shred the chicken with two forks or pulse it briefly in a food processor until it flakes easily.

In a large bowl, combine the shredded chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta, sliced Kalamata olives, and chopped parsley.

Drizzle with olive oil and lemon juice. Season lightly with salt and pepper, then taste and adjust.

Toss gently to combine, taking care not to crush the tomatoes or cucumber.

Warm taco shells or tortillas in a dry skillet for 20 to 30 seconds per side or heat them in a 350°F oven wrapped in foil for 5 minutes.

Fill each shell with a generous scoop of the chicken mixture and serve immediately.