Place chicken in a zipper seal bag and pour in the olive oil marinade. Seal and stir to coat before placing it in the fridge for at least 30 minutes or up to 12 hours.
1-1.5 pounds chicken tenderloins
Place 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning at least once, until brown on both sides. This will take anywhere from 10-15 minutes.
While the chicken is cooking, chop parsley and stir it into the tomatoes.
1 cup chopped fresh tomatoes, 1/2 cup chopped fresh parsley
Remove the chicken to a plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese. Serve immediately.
6 6-inch flour tortillas, 1/2-1 cup crumbled feta cheese