Greek Chicken Tortilla Roll-Ups

Place chicken in a plastic bag set in a deep bowl.

For marinade, combine oil, lemon juice, mustard, 2 garlic cloves, oregano, and pepper. Pour marinade over chicken in bag. Seal bag and turn to coat chicken. Refrigerate for 3-24 hours, turning bag occasionally.

For sauce, combine the yogurt, cucumber, half the garlic, and dill in a small bowl. Cover and chill until serving time.

Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2-3 minutes or until chicken is no longer pink. Drain. Repeat with remaining chicken and marinade.

Meanwhile, wrap tortillas in foil. Heat in a 350 degrees 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.