Sarasota's Dilly Chicken Wraps

Step 1: Dressing ... Add the yogurt, garlic, dill, parsley, sugar, salt and pepper to a small bowl or cup and mix well. Refrigerate until ready to use. Note: I prefer to use Greek yogurt because it is thicker and richer. If you can't find Greek yogurt, add plain yogurt to a coffee filter and set in a strainer over a bowl; cover and refrigerate over night. The excess water will drain out creating a thicker Greek style yogurt. This isn't necessary, but it is just an option.

Step 2: Chicken ... I roast my own chicken, bone in usually. But, you could also roast boneless skinless; or, just pick up a rotisserie chicken. When chicken goes on sale, pick some up, roast it, dice and freeze; it is a great time and money saver. But, which ever one you choose; make sure to dice it about the same size as the vegetables. This is like a 'chopped salad' in a wrap. Add the diced chicken to a bowl and set to the side.

Step 3: Salad ... Add the cucumber, tomatoes, olives and onion to the bowl with the chicken and lightly toss to combine. Add 1/2 the dressing and mix to combine.

Step 4: Wraps ... Spread the remaining dressing on the spinach wrap, top with the lettuce, then 1/4 of the chicken salad filling at one end of the wrap, and finish with the Feta cheese. Fold over the bottom, then both sides, and wrap - just like a burrito.

Step 5: Serve ... Cut in half on an angle and ENJOY! You can make ahead, wrap in foil or parchment and take with you. Parties, lunch, picnics, hikes, beach, etc. They travel very well. You can also cut these in 3-4 pieces as a party or after school snack, or as an appetizer. ENJOY! a healthy sandwich.