Greek Chicken Pitas
Ingredients
- Yogurt Sauce
2 cups plain greek yogurt (I used coconut yogurt)
1 cup cucumber diced small
1 to 2 tablespoons fresh dill chopped
1 clove garlic minced
1 tablespoon lemon juice freshly squeezed
1 tablespoons white wine vinegar
1/4 teaspoons kosher salt
- Pitas
Greek Dressing
4 whole boneless skinless chicken breast halves
4 whole pocketless pita breads warmed
2 cups romaine lettuce thinly sliced
1 whole roma tomato diced (seeds removed and discarded)
1/4 cup red onion thinly sliced
1/4 cup kalamata olives pitted and halved
1/4 cup feta cheese crumbled
Directions
- Yogurt Sauce
- In a small bowl, combine all of the dressing ingredients and stir.
- Yogurt dressing may be made up to 2 hours in advance.
- Cover and refrigerate until serving. The longer it has time for the flavors to meld, the better
- Pitas
- Marinate the chicken breast halves in the Greek dressing for 15-20 minutes. Any longer and the lemon juice will start to break down the chicken.
- Preheat a grill pan over medium-high heat. Remove the chicken from the marinade (discarding the leftover marinade). Grill the marinated chicken breast halves for 4 minutes a side or until fully cooked. Let rest before slicing.
- Top warm pita bread, top with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese.
- Serve immediately!