Magda's Chicken and Veggie Wraps with Homemade Greek Yogurt

1/2 cup cooked chicken, chopped

1/2 tomato, diced

1/3 red pepper, diced

1/4 English cucumber, diced

1-2 tablespoons greek yogurt* (See the note below on making your own Greek yogurt.)

salt and pepper to taste

3 small whole wheat tortillas

Combine the chopped chicken, vegetables, yogurt and salt and pepper in a small bowl.

Divide in three and put 1/3 of the mixture into each tortilla and then wrap the tortilla around the filling.

Secure with a toothpick.

Serve with one or more salads on the side.

Line a large strainer with cheese cloth or a coffee filter and suspend it over a bowl.

Put regular yogurt into the lined strainer and leave for a few hours (the longer you leave it, the thicker your Greek yogurt becomes).

When your yogurt is as thick as you want it, remove it from the strainer and store as usual.

Use the whey liquid instead of water in baking or in soups, stews, etc. It adds a touch of sweetness and extra nutrition to your recipes.