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, wh...