Greek Chicken Pita

Greek Chicken Pita
Sauce:
2 c fat free plain Greek yogurt
1 c peeled, seeded, and diced cucumber
2 tbsp chopped fresh dill
1 tbsp lemon juice
1 tbsp white vinegar
2 tsp minced garlic


Wrap:
6 oz boneless, skinless chicken breast
1 tbsp Italian dressing
4 whole wheat pitas
2 c chopped lettuce
1 medium tomato, chopped and seeded
1/2 c sliced red onion
1/4 c crumbled Feta

1. In a medium bowl, combine all the sauce ingredients. Cover and let sit in fridge to allow flavors to meld.
2. Place chicken in plastic bag and add dressing. Marinate for 15 minutes.
3. Pound chicken using meat mallet to about 1/2 inch thickness.
4. Cook chicken over medium heat about 5 minutes per side until browned and cooked through.
5. Slice chicken thinly against the grain.
6. Warm pitas in the microwave for about 30 seconds.
7. Place pita on plate, layer with chicken, lettuce, tomato, feta, and sauce. Roll and wrap with parchment paper or aluminum foil to serve. Alternately, cut pita's in half and open to form a pocket.