Mediterranean Chicken Wraps with Tzatziki (Dill-Cucumber) Sauce

Ingredients

• Chicken:
• 3 tbl. olive oil
• 2 tbl. fresh dill, chopped
• 3 cloves garlic, peeled and chopped
• 1 tsp. Italian Seasoning
• 2 tbl. fresh lemon juice
• 1 tsp. Kosher salt
• ½ tsp. cracked black pepper
• 4 whole boneless, skinless chicken breast Halves (about 2 lb.)
• Sauce:
• 1-½ cu. plain low-fat yogurt
• 2 tsp. fresh lemon Juice
• ½ cu. seedless cucumber, chopped
• 1 clove garlic, peeled and minced
• 2 tbl. fresh dill, chopped
• 1 pinch Kosher salt
• 1 pinch cracked black pepper
• Assembly:
• tomato slices
• thinly sliced onion
• 6 whole flat bread, pita bread, or tortillas

Steps

1. sauce:
2. 1. In a small bowl, place yogurt, lemon juice, chopped cucumber, minced garlic, and chopped dill.
3. 2. Stir to combine. Taste, and then add a pinch of salt and pepper.
4. 3. Cover and refrigerate for several hours before serving.
5. chicken:
6. 1. In a gallon sized zipper storage bag, add olive oil, chopped dill, chopped garlic, Italian seasoning, lemon juice, salt and pepper.
7. 2. Seal the bag and mix it around until combined. Open and add the chicken.
8. 3. Reseal the bag, and shake the chicken inside to coat. Put the bag in the refrigerator for at least 2 hours. (All day is fine – but a minimum of 30 minutes works, too.)
9. 4. Later, when you’re ready to eat, preheat your grill to medium-high heat.
10. 5. Grill chicken for 8-10 minutes per side (18-20 minutes total) or until no longer pink.
11. 6. Remove chicken to a cutting board, and rest for 2-3 minutes.
12. 7. Thinly slice chicken across the grain.
13. 8. To serve, place a flat bread (or pita or tortilla) on a plate. Put several pieces of sliced chicken on the bread. Add tomato slices, and onion. Top with a few tablespoons of dill cucumber sauce.