To make the marinade, set aside about 2 tablespoons of the oil, and combine the rest of the oil, about half of the Meyer lemon juice and zest, the herbs, and salt and pepper to taste. Whisk together to blend well.
Place the chicken breasts in a ziplock plastic bag, and pour in the marinade. Toss to coat evenly, and place in the fridge for at least 30 minutes. If you want to make it ahead, you can let them marinate for up to 4 hours or so.
When you’re ready, heat the 2 tablespoons of oil you set aside in a large skillet. Saute the chicken breasts until thoroughly cooked, or about 8 to 10 minutes per side, depending on thickness.
When they are done, remove from the heat and allow them to rest for about 5 to 10 minutes before slicing.
To make the spicy yoghurt sauce, add the remaining Meyer lemon zest and juice, yogurt, hot sauce and paprika to a small bowl. Stir to blend, and add salt to taste.
To assemble the wraps, spread out a pita, add the tomato and chicken, and then drizzle with the yogurt sauce.