Greek Style Lettuce Wraps
Ingredients
Sauce
2/3 cup low-fat or non fat plain yogurt
2 teaspoons flax oil
1 teaspoon lemon juice
1/4 teaspoon bottled minced garlic
1/8 teaspoon salt (optional)
1/3 cup peeled, seeded and shredded cucumber
1/2 ripe avocado, seeded and finely chopped

Tacos
2 tablespoons flax oil 1 tablespoon lime juice
1 tablespoon chili powder
1 tablespoon cumin
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
8-12 oz cubbed or shredded boneless skinless chicken breast or meat of choice
8 leaves butterhead lettuce or Boston lettuce (about 1 head)
8 leaves radicchio lettuce (about 1 head)

Relish
1 1/2 cups chopped plum tomatoes
1/2 cup very thinly sliced red onion
1/3 cup Kalamata olives or ripe olives, pitted and halved
1 tablespoon chopped fresh flat leaf parsley or fresh parsley
1 tablespoon vegetable oil
1 tablespoon lime juice
1 tablespoon chopped fresh oregano
DIRECTIONS: For sauce, in small bowl stir together yogurt, 2 teaspoons oil, lemon juice, garlic and 1/8 teaspoon salt. Stir in cucumber and avocado. Cover and refrigerate for 1 to 24 hours.

In medium bowl combine 1 tablespoon of the oil, 1 tablespoon lime juice, chili powder, cumin, red pepper, salt and pepper. Stir in cooked meat, of choice. Let stand at room temperature for 40 minutes.

Meanwhile, place butterhead and radicchio leaves in large bowl. Cover with very cold water. Let stand for 2 minutes. Drain and pat dry with paper towels.

For relish, in medium bowl stir together tomatoes, onion, olives, parsley, 1 tablespoon oil, 1 tablespoon lime juice and oregano. Set aside.

Prepare lettuce cups by lining a leaf of butterhead lettuce with a leaf of radicchio. Spoon mixture into cups. Top with tomato relish. Spoon dollops of yogurt sauce on each. Serve immediately.