By Jennifer Bradley Franklin
Lately I’ve been on a mission to change up dinners at my house a bit, while keeping them healthy and packed with veggies. I’ve made this recipe twice now, and it’s quickly becoming a favorite in my rotation of staples, since it’s fast, easy and can accommodate just about any veggies you have on hand.

Serves 3 or 4

½ cup 2% Greek yogurt (I used the Fage brand)
2 Tbsp. olive oil
2 Tbsp. cider or red wine vinegar
juice of ½ a lemon
½ Tbsp. minced garlic
½ tsp. oregano, dried
salt & pepper, to taste
¾ pound chicken tenders

Tzatziki Sauce:
½ cucumber
¼ cup 2% Greek yogurt
1 tsp. lemon juice
salt & pepper, to taste

4 flatbreads (I used the Flat-Out brand - 12 grams of protein and lower in carbs)
olives, chopped
5 large romaine lettuce leaves, chopped
1 tomato, diced
small onion, thinly sliced
pickled banana or Greek peppers, sliced
½ red pepper, chopped

Mix the first seven items in the chicken portion. Toss the chicken tenders in the marinade and let sit for at least 20 minutes at room temperature.

Preheat oven to 375 degrees. Allow marinade to drip off chicken tenders before placing them in a large glass baking dish. Bake for 20 minute or until just done. When tenders are done, roughly chop.

While tenders are cooking, grate cucumber with a box grater and drain very well onto paper towels, using a second set of towels to press as much moisture out as possible (otherwise the sauce will be watery). Mix the drained cucumber pulp with the other ingredients and salt and pepper to taste.

For a family-style meal, allow everyone to build their own wrap. Enjoy!