Grilled Chicken Wraps with Cilantro Yogurt Sauce

Rub the chicken breasts with the cumin, chili powder, salt and pepper.  Refrigerate and allow to marinate for 30 minutes to 1 hour.  

While the chicken is marinating, combine all sauce ingredients in a small bowl. Whisk to blend.  Cover and refrigerate until ready to serve.

Brush a grill with olive oil and preheat grill to medium.  Grill all the vegetables and set aside.  

Grill the chicken strips until they reach an internal temperature of 165 degrees.  

Warm the tortillas and top each with 1/4 of the chicken. Add the grilled vegetables and top with the yogurt sauce.