Sumac Chicken Wraps

I swim on Monday and Wednesday nights until 6:30 so I need quick and simple things to make for dinner or I make something in advance. One of our favorites is from the San Francisco Chronicle.
Here's the link:
http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18062&sorig=qs

I'm lucky enough to have a great Mediterranean market in my town, Jasmine Market. I get the sumac and the lavash bread from them. I freeze the leftover bread for other uses. Try pita bread if you can't find lavash bread. You can find the sumac online.
Try http://www.nutsonline.com/cookingbaking/herbsspices/sumac.html?source=googlebase

Sumac chicken:
1 clove garlic, pressed
1 1/2 teaspoons sumac
1 tablespoon olive oil
1 teaspoon kosher salt
2 boneless, skinless chicken breasts

Tahini-yogurt sauce:
1/3 cup tahini paste, remove from refrigerator so that it is easier to stir
1/3 cup plain yogurt
1 garlic clove, pressed
kosher salt

The wraps:
4 small square sheets soft lavash bread, warmed in oven or on gas stove with tongs
1 heart of Romaine lettuce torn into bite size pieces
1/2 cucumber, peeled and thinly sliced

To make the chicken:
Combine the garlic, sumac, olive oil and salt in a bowl large enough for 1 chicken breast. Dip chicken into spice mixture to cover. Repeat with the other piece. Preheat oven to 450 and roast until the chicken until cooked through, approximately 10 minutes per side. Let rest and cool until you can handle it. Thinly slice into strips.

To make the sauce:
In a medium bowl, whisk together the tahini, yogurt, garlic and salt until smooth.

Spread some sauce on the wrap, layer some cucumber slices, lettuce and chicken on top and wrap it all together. Enjoy!