Ingredients:
1 lb boneless chicken breasts, 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 cucumbers
1 garlic cloves, minced
1/4 teaspoon dried dill
10 flour tortillas
3 cups shredded lettuce
Directions:
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.
For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
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.
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.
(Marinade time not included in cook time.).
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.