Chicken Veggie Wrap

I love veggie wraps, but sometimes I like a little chicken in it.   This is very filling.  I like to use the very tasty whole wheat-high fiber-italian herb-flatbread (name bran I use is flat-out).   This wrap is about 300 calories.   If you want to make it less calories drop the chicken and go totally veggie.

CHICKEN VEGGIE WRAP
(serves 4)

Ingredients:
*4 high fiber-whole wheat-flatbread (90 calories)
*1/2 cup low-fat plain greek yogurt
*1/2 cup cucumber, grated
*1 garlic clove, minced
*1/2 teaspoon dried dill weed
*1 tablespoon fat-free sour cream
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
*1 medium zucchini, sliced
*1 medium yellow squash, sliced
*1 medium yellow onion, sliced
*1 medium carrot, sliced
*12 ounces chicken breasts, cut into bite size pieces
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*1 teaspoon italian seasoning
*1/2 cup reduced fat cheddar cheese

Directions:
~In a small bowl, mix yogurt, cucumber, garlic, dill weed, mayonnaise, 1/4 teaspoon salt & 1/8 teaspoon pepper together.
~Cover & refrigerate for at least 1 hour.
~Season chicken breast with italian seasoning and remaining salt & pepper.
~Spray a large skillet with a cooking spray.
~Add carrots to skillet, cook for 5-8 minutes, stirring occasionally, until carrots are semi-soft.
~Add remaining veggies, cook until desired tenderness.
~Grill chicken on an indoor grill or medium skillet, until done (I do this while the veggies are cooking).
~Once veggies & chicken are done, remove from stove & mix together.
~Mix cucumber sauce into chicken veggie mixture.
~Sprinkle 1/4 cup shredded cheddar cheese to each flatbread.
~Divide chicken veggie mix over cheese.
~Roll flatbread up and serve.

Variations:
~Add mushrooms, broccoli or any veggie that you would like.
~Substitute chicken with turkey.
~Substitute reduced cheddar cheese with pepper jack cheese.
~Omit chicken.