Ingredients
The following ingredients have 4 Servings
- 1 ½ pounds chicken tenderloins (cut thick ones in half lengthwise)
- white or whole wheat pita bread
- crumbled feta cheese
- 5-Minute Tzatziki Sauce
- green-leaf lettuce
- ½ cup olive oil
- juice of one lemon
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- ½ teaspoon garlic powder
- 1 tablespoon Herbs de Provence (or Italian seasoning (see note))
- ½ cucumber (sliced or chopped, see note)
- ½ cup cherry tomatoes (halved)
- ¼ red onion (thinly sliced)
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper (to taste)
- pinch of fresh dill (optional)
Instruction
- Stir together all of the ingredients for the marinade.
- Add chicken to the marinade, toss to coat, cover tightly, and chill for at least 30 minutes (or up to two hours for more added flavor).
- While chicken is marinating, stir together all ingredients for the cucumber salad. Set aside.
- Use tongs to transfer marinated chicken to a preheated cooking surface (grill or skillet) and cook for 5-6 minutes on each side over medium heat until cooked through.
- Arrange the pitas on a plate or clean surface. Assemble the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheese, and tzatziki sauce.
- Fold the pita over like a sandwich or roll it up. Enjoy!
