1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice.

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• 1 lb. skinless, boneless chicken breasts, cut into bite-size strips
1/2 cup bottled honey dijon salad dressing
4 slices Swiss cheese
4 large flour tortillas
1/2 cup chopped red onion
1 cup shredded lettuce
2 tomatoes, sliced
10 slices turkey bacon, crisp-cooked, drained, and crumbled
Bottled honey dijon salad dressing

Marinate chicken slices in the 1/2 cup salad dressing for 30 minutes. Drain chicken, discarding marinade. Cook and stir chicken in a hot skillet for 3 to 4 min

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1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices

Preheat oven to 350 degrees F.

Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese. Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil. Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.


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