Instructions
- In a small bowl, combine marinade ingredients: ½ cup Greek yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, nutmeg, and cloves. Stir to combine.
- Slice chicken breasts into 1-inch-thick strips. Add to a gallon ziptop bag or mixing bowl. Pour in marinade and toss to coat well. Cover and refrigerate 4–24 hours.
- While marinating, prepare yogurt sauce: combine ¾ cup Greek yogurt, minced garlic, dill, and salt. Cover and refrigerate.
- Preheat grill. After marinating, grill chicken until cooked through (flip after 7 minutes). Check internal temp reaches 160°F; it will reach safe 165°F after resting covered in foil for a few minutes.
- To serve, spread yogurt sauce on flatbread, top with chicken and fresh vegetables, roll closed. Wrap in foil or parchment if needed.