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Greek Chicken Tortilla Roll-Ups

Greek Chicken Tortilla Roll-Ups

Time: 30 mins

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 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.
  • 5 (Marinade time not included in cook time.).

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