sandwiches

Ingredients

	1 1/2 cup(s) Stonyfield Farm Fat Free Yogurt Plain
	2 Tbsp fresh lemon juice
	3/4 tsp garlic salt
	3/4 tsp curry powder
	1/4 tsp chili powder, smoky or chipotle varieties preferred
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 1 1/2-inch chunks
	4 medium tortilla, flour, fat-free
	1 cup(s) arugula
	3/4 cup(s) roasted red peppers

Instructions

• In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours.
  
  
• Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, about 10 minutes per side.
  
  
• Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up.