INGREDIENTS
2
Chicken breasts, organic free-range boneless skinless
1/2
Cucumber
1 tsp
Dill weed
4 cloves
Garlic
1 1/2 cups
Iceberg lettuce
1 tbsp
Oregano
1
Red bell pepper
3 1/2 tsp
Lemon juice
1/8 tsp
Black pepper, ground
1 pinch
Salt
2 1/2 tbsp
Olive oil
2 tsp
Red wine vinegar
4
6-inch whole wheat flat breads, whole wheat
1 cup
Greek yogurt