Preparation

1. In a bowl, mix together yogurt, garlic, dill, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. Cover and refrigerate.
2. Wash, dry, and shred the butter leaf lettuce and radicchio. Mix together. Cover with a damp towel and set aside.
3. Wash, trim, and halve the fennel and onion. Slice into 1/2 inch wedges and toss with olive oil and grated garlic. Season with a couple pinches of salt and black pepper. Marinate for a few hours.
4. Preheat the grill to medium high.
5. Grill marinated veggies for 8-10 minutes with the lid closed. Cook till tender and lightly charred.
6. Butterfly marinated chicken breasts. Toss with harissa and a drizzle of olive oil until breasts are evenly coated on both sides.
7. Oil grill grates.
8. Place chicken breasts on the grill and cook, covered, for 2-3 minutes per side. Remove from heat and cut into messy slices.
9. Place flatbreads on the grill. Heat until soft.
10. Spread sauce onto the flatbreads. Place greens onto a quarter of the bread. Add chicken and grilled vegetables. Fold the flatbread in half. Then fold in half again, with the filling in a quarter pocket. You should have something cone-shaped. Finish with a drizzle of olive oil. Serve.