Salad Wrap with Greek Yogurt Feta Cheese Dip

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For the dip:

1 cup plain Greek yogurt

1/2 cup crumbled feta cheese 

1 lemon, juice and zest 

1/4 cup Italian parsley, finely chopped 

1 clove garlic, finely minced 

Salt and freshly ground black pepper 

For the salad wrap:

1 bunch baby red oak lettuce

1 bunch baby Lolla Rosa lettuce 

1 bunch frisee 

1 small carrot, peeled and julienned on a mandoline 

1 small jicama, peeled and julienned on a mandoline 

1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces