Chicken Gyros

In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita bread. Top with your mixture and fold in half.

Ingredients for Tzatziki Sauce

• 1 (16-oz.) container Greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 1/2 tsp. dried dill weed
• 2 cloves garlic, minced
• 1 tsp. distilled white vinegar
• 1 tsp. lemon juice
• 1 tbl. extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Ingredients for Chicken and Marinade

• 4 cloves garlic, minced
• 1 lemon, juiced (use 1 tsp. for the tzatziki sauce and use the remainder for marinade)
• 2 tsp. red wine vinegar
• 2 tbl. extra-virgin olive oil
• 1 tbl. dried oregano
• 1 1/4 pounds skinless, boneless chicken breast halves – cut into strips

Assembling Gyros

• 6 (6 inch) pita bread rounds
• 1 tsp. olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• 1/2 head iceberg lettuce, chopped

Directions

1.  Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 tsp. lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender or food processor.  Blend until smooth; set aside. I bought my Tzatziki Sauce from the local grocery store.