Greek Chicken Pita
- 1 pound chicken cooked and shredded
- dash of salt and pepper
- 1 Tablespoon Oregano
- 1 Tablespoon Italian Seasoning
- 2 medium cucumbers shredded
- dash of salt
- Juice of 1 lemon + some zest
- 1 Tablespoon Garlic minced
- 2 Tablespoons dill chopped
- 1 Cup Greek Yogurt
- 8 ounces feta cheese
- ¼ cup kalamata olives
- Cook the chicken and shred using forks or mixer.
- While chicken is cooking, start making Tzatziki Sauce by grating the cucumbers into a bowl. Sprinkle the dash of salt over top and let them sit for about 5 minutes. The salt will help draw out excess moisture from the cucumbers.
- Add seasoning to the shredded chicken: dash of salt, pepper, 1 Tbs Oregano, 1 Tbs Italian seasoning, stir well.
- Back to the cucumbers, drain them using a paper towel to squeeze out excess liquid.
- In a bowl, combine the grated cucumber, juice of one lemon, lemon zest, 1 Tablespoon of minced garlic, 2 Tablespoons of chopped dill, and 1 cup of drained Greek Yogurt. (Drained just means you pour off any excess liquid on top of yogurt). Mix well and set aside.
- Time to heat the pita (we often use Naan). Add a little water to a grill pan and heat over low/medium.
- Per pita: heat it, flip, and add 4 ounces feta cheese to one side and top with prepared shredded chicken. Repeat again for a total of 2 full pitas that will equal 4 servings.
- Add the Tzatziki dip to the other side of each pita, top with kalamata olives.
- Fold over the side over the other making a sandwich.
- Continue to cook on one side for 1-2 minutes, flip, and cook on other side until the cheese starts to melt.
- Slice in half and enjoy!