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Greek Chicken Pita with Tzatziki Dip
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Description
These chicken pitas are served with a tangy yet refreshing Greek cucumber-yogurt dip.
Ingredients
- FOR THE DIP:
- ½ cups Cucumber, Peeled, Seeded, Diced To 1/4-inch
- 1 cup Plain Greek Yogurt
- 2 cloves (small) Fresh Garlic, Finely Minced
- 1 teaspoon Sea Salt
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Chopped Mint Leaves, Stems Removed
- _____
- FOR THE PITAS:
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into Thin Strips
- Sea Salt, to taste
- Ground Black Pepper To Taste
- 6 whole Pita Pocket Bread, Cut In Half
- 1 whole Small Red Onion, Thinly Sliced
- 4 ounces, weight Traditional Crumbled Feta Cheese
- 1 whole Large Ripe Tomato, Diced
Preparation
Make the tzatziki dip 8 hours (or overnight) prior to serving the dish. To make the dip, combine cucumber, yogurt, garlic, salt, oil, and mint; mix well. Place in a sealed container and refrigerate until ready to serve. Stir prior to serving.
In a large nonstick skillet, season chicken strips with salt and pepper. Saute chicken over medium heat, until no longer pink, and cooked through.
Stuff each pita pocket with cooked chicken, raw onion, feta, and tomato. Spread tzatziki dip over pita fillings.
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