Chicken and Veggie Gyro

Sauce:

1 cup plain yogurt
1/2-1 whole cucumber diced (or chopped)
1 clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp fresh dill, chopped
pinch salt and pepper

Stir together in a small bowl and refrigerate for 30 minutes

4 whole wheat pitas (I used whole wheat with flax flat bread instead)
1/2 head lettuce
1/2 small red onion
fresh green beans (raw)
tomatoes sliced
feta cheese
2 chicken breasts (cooked and shredded)

Stuff your pita or flatbread with all of these yummy fresh ingredients and top with the yogurt sauce. Enjoy!

We made these last night for dinner and they were delish. It's a great way to use up any of your veggies. Cabbage would be a nice addition as well.

Chicken Stir Fry Wraps

Ingredients

Serves 4

• 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/4 to 1/2 teaspoon red-pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
• 12 to 16 Boston lettuce leaves (about 2 heads)

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.