Combine tomatoes, cucumbers, and red onion in bowl with red wine vinegar, dill, and salt & pepper to taste. Set aside to marinate.
Heat a bit of oil in skillet and add vegan chick’n strips. Sprinkle greek seasoning over strips and cook until heated through.
Assemble tacos: Heat tortilla (I like to char them a bit over an open flame on my stove), add a few spinach leaves, chick’n strips and tomato/cucumber mixture. Drizzle tzatziki sauce over tacos and top with feta.