Greek Chicken Tortilla Roll-Ups

• 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

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.).

chicken breast, olive oil, lemon juice, mustard, garlic, oregano, pepper, plain yogurt, peeled seeded, garlic, dill, flour tortillas, shredded lettuce

Taken from www.food.com/recipe/greek-chicken-tortilla-roll-ups-139778 (may not work)