The astringent zest of the yogurt and artichokes along with the sweet peppers accentuate the grilled chicken. Mint refreshes and balances the sauce.

Ingredients:

• 1/2 seedless cucumber, diced
• 1/2 cup whole milk yogurt
• 1/4 cup diced red bell pepper
• 1 teaspoon dried oregano leaves
• 1 clove garlic, minced
• 1/4 teaspoon lemon juice
• 2 tablespoons minced fresh mint
• 1 soft lavash wrap or burrito-size CHI-CHI's® flour tortilla
• 2 slices smoked Provolone cheese
• 1 cup Hormel® Natural Choice® Grilled Carved Chicken Breast
• 1/4 cup chopped artichoke hearts
• 1 tomato, seeded and chopped
• Salt and pepper, to taste

Directions:

1. To make Chunky Cucumber-Red Pepper Tsatsiki Sauce, in small bowl, combine cucumber, yogurt, bell pepper, oregano, garlic, lemon juice, salt and black pepper. Stir well. Fold in mint. Refrigerate until ready to use.
2. Spread lavash with 2 tablespoons tsatsiki sauce, leaving 1-inch border around outer edge. Place cheese in center of lavash. Layer with chicken, artichokes and tomato. Roll up lavash around filling.