INGREDIENTS
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1 cup Greek yogurt
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½ cucumber, quatertered
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1 tsp dill weed
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1 clove garlic, minced
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½ tsp lemon juice
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1 tsp red wine vinegar
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½ tbsp olive oil
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⅛ tsp ground black pepper
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Pinch of salt
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2 organic, free-range, boneless, skinless chicken breasts
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tbsp lemon juice
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1 tsp red wine vinegar
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1 tbsp oregano
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1 red bell pepper, seeded and chopped
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1½ cups chopped iceberg lettuce
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4 6-inch whole wheat flat breads