In a hot skillet sprayed with non-stick spray, add your pieces of chicken, Italian seasoning, dill and salt. Cook 6-8 minutes, until no longer pink in the center.

Meanwhile in a medium bowl, add the cream cheese, garlic, 1 c. feta and Greek yogurt. With an immersion blender or food processor, blend the mixture until it is creamy and smooth. Set aside.

Spray each of the corn tortillas with non-stick spray. Place them in a separate skillet over high heat and cook for 30-60 seconds on each side, just until warmed and softened.

In each tortilla, layer a generous amount of whipped feta, grilled chicken, tomatoes, cucumbers and red onions. Garnish each taco with a wedge of lemon and a sprinkle of the remaining feta. Serve immediately.