Chicken Lettuce Wraps with Greek Yogurt Dressing

Main Ingredients:

Chicken tenderloins - 4 oz.
Lettuce - here I use Red and Green Petite Lettuces (dark colors best)
Olive oil - 1 tsp.
Dried dill - 1/2 tsp.
Dried sage - 1/2 tsp.
Salt
Black pepper

Greek Yogurt Dressing:
Greek yogurt - 8 oz. = 1 cup
Lemon -1/4 cup
Garlic - 1 medium clove grated
Apple cider vinegar -1/2 tsp.
Fresh dill - handful chopped
Olive oil - 1/4 cup
Salt
Black pepper

• Dressing: Whisk all ingredients in a bowl or tupperware for storing any extra dressing. Great for salads, cooking etc. I've also used the whole tub (48 oz.) of yogurt and quadrupled the other ingredients, to have on hand for the week. Flavors blend well with time, just store in the fridge. 
• Optional: Change out Dill for Cilantro or other fresh herbs. 

Directions:
1.  Pat chicken dry with paper towel to remove excess water.  Season with salt, pepper, dill, sage and drizzle with 1 tsp. olive oil, mix well with tongs. Use a silicone brush to spread olive oil on pan,  heat to med-high. Cook on each side for 1-2 minutes.

2. Drizzle with 1-2 tbs. of yogurt dressing into pan, move chicken around with a wooden spoon and add a splash of water (or wine).

3. Let chicken rest and reabsorb juices. Once cooled, cut against the grain in to 1/2 inch slices.

4. Wash lettuce and assemble wraps. 1 tsp. of yogurt dressing on 2 stacked lettuce leaves, half a sliced tenderloin on top, roll up and enjoy.