Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 1/2 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt
  • 1/2 cup English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1 tbsp fresh dill, chopped
  • 1/4 tsp salt
  • 6 Greek pita rounds
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/2 cup crumbled feta cheese

Instructions:

  1. In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss in the chicken strips until evenly coated. Cover and refrigerate for 2 to 24 hours.
  2. Prepare tzatziki by mixing the Greek yogurt, squeezed grated cucumber, lemon juice, grated garlic, chopped dill, and salt in a small bowl.
  3. Heat 1 tbsp of olive oil in a cast iron skillet over medium-high heat. Sear chicken strips in batches for 3-4 minutes per side until charred and internal temperature reaches 165°F (74°C).
  4. Warm pita rounds in a dry pan for 30 seconds per side until pliable.
  5. Spread a generous dollop of tzatziki across the center of each pita. Layer with charred chicken, diced cucumbers, sliced red onion, and quartered tomatoes. Top with crumbled feta and fold into a wrap.