Greek Chicken Tortilla Roll-Ups

Ingredients

• 1 lb boneless chicken breast, cut into bite-size pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dijon-style mustard
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/2 cup plain yogurt
• 3/4 cup peeled seeded, and chopped cucumber
• 1 garlic clove, minced
• 1/4 teaspoon dried dill
• 10 flour tortillas
• 3 cups shredded lettuce

Directions

1. 1

   Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.

2. 2

   For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.

3. 3

   Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.

4. 4

   Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.

5. 5

   (Marinade time not included in cook time.).