• 30minutes
  • 520calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb boneless chicken breast , cut into bite-size pieces

  2. 2 tablespoons olive oil

  3. 2 tablespoons lemon juice

  4. 1 tablespoon dijon-style mustard

  5. 2 garlic cloves , minced

  6. 1 teaspoon dried oregano

  7. 1/8 teaspoon pepper

  8. 1/2 cup plain yogurt

  9. 3/4 cup peeled seeded, and chopped cucumber

  10. 1 garlic clove , minced

  11. 1/4 teaspoon dried dill

  12. 10 flour tortillas

  13. 3 cups shredded lettuce

Instructions Jump to Ingredients ↑

  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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