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Greek Chicken Tortilla Roll-Ups




Source of Recipe


lhj.com






Recipe Introduction


Make it a meal with Caesar salad, hard rolls, and sparkling water.





List of Ingredients



• 1 pound skinless, boneless chicken breasts, cut into thin, bite-size pieces
  
• 2 tablespoons olive oil
  
• 2 tablespoons lemon juice
  
• 1 tablespoon Dijon-style mustard
  
• 2 cloves garlic, minced
  
• 1 teaspoon dried oregano, crushed
  
• 1/8 teaspoon pepper
  
• 1/2 cup plain low-fat yogurt
  
• 3/4 cup peeled, seeded, and coarsely chopped cucumber
  
• 1 clove garlic, minced
  
• 1/4 teaspoon dried dillweed
  
• 10 7-inch flour tortillas
  
• 3 cups shredded lettuce
  






Instructions



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






Final Comments


Makes 5 main-dish servings