Mediterranean Inspired Chicken Wraps with Dill-Cucumber Sauce

(For the sauce)
1. In a small bowl, place yogurt, lemon juice, chopped cucumber, minced garlic, and chopped dill.

2. Stir to combine. Taste, and then add a pinch of salt and pepper.

3. Cover and refrigerate for several hours before serving.

(For chicken)
1. In a gallon sized zipper storage bag, add olive oil, chopped dill, chopped garlic, Italian seasoning, lemon juice, salt and pepper.

2. Seal the bag and smush it around until combined. Open and add the chicken.

3. Reseal the bag, and shake the chicken inside to coat. Put the bag in the refrigerator for at least 2 hours. (All day is fine – but a minimum of 30 minutes works, too.)

4. Later, when you’re ready to eat, preheat your grill to medium-high heat.

5. Grill chicken for 8-10 minutes per side (18-20 minutes total) or until no longer pink.

6. Remove chicken to a cutting board, and rest for 2-3 minutes.

7. Thinly slice chicken across the grain.

8. To serve, place a flat bread (or pita or tortilla) on a plate. Put several pieces of sliced chicken on the bread. Add tomato slices, and onion. Top with a few tablespoons of dill cucumber sauce.