Steps
- Deseed and coarsely grate three-quarters of 1 cucumber; halve and slice the rest. Mix the grated cucumber with 250g of Greek yogurt and season with salt and pepper.
- Season 500g of thinly sliced chicken breast and coat with half of 2 tablespoons of olive oil. Heat the rest in a skillet over medium heat.
- Cook the chicken for 8-10 minutes, until golden and 165°F / 74°C in the thickest pieces. Warm 4 whole wheat tortillas in a dry skillet.
- Spread each tortilla with 2 tablespoons of cucumber yogurt, reserving the rest. Fill with chicken, 4 large thinly sliced ripe tomatoes, and the sliced cucumber; fold in the sides and roll tightly.