Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce

Sauce:
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tbs chopped fresh dill (we used dried)
1 tbs lemon juice
1 tbs white vinegar
2 tsp minced garlic
1/4 tsp salt (optional)

In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

Wrap:
1 (6 oz) boneless, skinless chicken breast
1 ts light Italian dressing
4 (6 inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled feta cheese
4 kalamata or black olives,pitted and sliced

Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound using a meat pounder or mallet or the bottom of a skillet, and flatten to about 1/2 inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken about 5 minutes per side or until nicely browned and cooked through. Slice chicken thinly against the grain. Set aside. Assemble all other ingredients to your liking.