Ingredients
Method
Marinate and Grill Chicken
- Preheat your grill to medium-high heat, about 400°F.
- In a small bowl, whisk together olive oil, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- Place the chicken breasts in a shallow dish, pour the marinade over them, and turn to coat evenly. Let marinate at room temperature for 30 minutes.
- Grill the chicken on the hot grates for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
Toast Pitas and Assemble
- While the chicken rests, place the pita breads on the grill for about 1 minute per side, until they are soft and lightly toasted.
- Assemble each pita by filling with sliced chicken, diced cucumber, diced tomatoes, sliced red onion, and a generous drizzle of tzatziki sauce. Serve immediately.
Nutrition
Notes
For extra flavor, add a squeeze of fresh lemon juice over the assembled pitas. Substitute Greek yogurt for tzatziki if you prefer a lighter sauce. Store leftover components separately in the fridge for up to 3 days. To avoid soggy pitas, toast them just before serving. For a vegetarian version, swap chicken with grilled portobello mushrooms or halloumi cheese.