Chicken breast, boneless, skinless
(pounded into 1/2 inch thickness)
1/2 small
Cucumber, peeled
(diced, for sauce)
1/2 cup
Dill, fresh
(chopped, for sauce)
1/2 cup, crumbled
Feta cheese
(optional)
4 tsp
Garlic
(minced, for sauce)
2 cup
Greek yogurt, plain, 2% M.F.
(for sauce)
1 tbsp
Italian herb seasoning, McCormick
1 1/2 tbsp
Lemon juice
(for sauce)
2 cup
Lettuce, romaine
4 medium pita
Pita bread, whole-wheat
1 medium pepper(s)
Red bell pepper
(thinly sliced)
1/2 medium
Red onion
(thinly sliced)
1/2 tsp
Salt
(for sauce)
Instructions
Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate).
Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.
