Grate zest from lemon (1 1/2 tsp.) into medium bowl. Add juice of lemon (2 tbsp.), olive oil, oregano and Adobo seasoning. Whisk until blended. Toss in chicken and feta until combined.
Divide mixture between tortillas, spreading in a horizontal band (6x3-inch) in center. Top with pimentos, olives, cucumber and romaine. Fold bottom edge of tortillas up and over filling. Fold opposite sides in over filling and roll up from the bottom.
Note: You can prepare chicken mixture in step 1 and refrigerate up to 8 hours in advance.