Today's sandwich: Tzatziki chicken wrap

Leftovers used: chicken fingers from take-out dinner, tzatziki sauce from Falafel Fun Fest 2010 The Reckoning: Mediterranean Extravaganza of Extreme Fun and Festivity (a recent potluck party -- don't ask me why the name is so ridiculous, I just approved it), cilantro also from FFF10TRMEEFF.

Instructions: cut chicken fingers into thin strips, warm a burrito-size flour tortilla in the microwave for 20 seconds, lay out chicken strips in center of tortilla. Spread liberally with tzatziki and sprinkle with lots of cilantro leaves. Fold up bottom of tortilla over chicken, then one side, then finish wrap by folding over the other side and pulling tightly.

Tzatziki sauce

1 cucumber
1 or 2 large cloves of garlic
1 cup plain Greek yogurt (or strain lowfat yogurt through paper towels/cheesecloth/coffee filter)
fresh ground black pepper
optional: 1 to 2 tsp fresh chopped dill

Peel cucumber and scoop out seeds with a spoon. Grate with the fine holes on a box grater and squeeze the juices out of the grated cucumber. Place squeezed cucumber in a bowl. Run the garlic through a garlic press (use this tool because it minces very fine and squeezes juice -- mmmm, extra garlicky) into the bowl with the cucumber. Mix in yogurt (and dill, if using) and a dash of black pepper, garnish with more black pepper.

Tzatziki is used as a sauce on falafel and gyros, and I've had it served to me over sauteed mushrooms and onions at a festival food stall. It's great on many fried foods, sandwiches and meats. I also like it as a vegetable dip and I make it a snack by scooping it up with crackers.