Ingredients

• 2 pounds boneless skinless chicken breasts*
  
• 2 Tablespoons olive oil
  
• 2 Tablespoons lemon juice
  
• 2 teaspoons smoked paprika (or regular)
  
• 2 teaspoons ground cumin
  
• 2 cloves garlic, minced
  
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground coriander
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/4 teaspoon onion powder
  
• 1/4 teaspoon ground cinnamon
  
• 1/8 teaspoon crushed red pepper flakes, or more to taste
  

• 1 cup plain Greek yogurt
  
• 2 cloves garlic, minced
  
• 1/2 teaspoon dried dill weed
  
• 2 teaspoons lemon juice
  
• Salt and freshly ground black pepper, to taste
  
• 1-inch piece of an English cucumber, peeled and finely diced
  

• 6 pitas or flatbreads
  
• 1 small romaine heart, chopped
  
• 1 cup cherry tomatoes, halved
  
• 1/2 red onion, thinly sliced
  
• 1/2 English cucumber, thinly sliced
  
• Crumbled feta cheese, optional

Instructions

Stir together the yogurt, garlic, dill, and lemon juice in a bowl. Fold in the diced cucumber and season with salt and pepper. Refrigerate until needed.

Place the chicken in a large bowl or zip-top bag. Mix all marinade ingredients and pour them over the chicken. Coat evenly. Let the chicken marinate for 1–4 hours.

Preheat the grill to medium heat and lightly oil the grates. Remove the chicken from the marinade, allowing excess to drip away. Grill on each side for several minutes, turning once, until fully cooked. Let the chicken rest briefly, then chop into bite-size pieces.

Warm the pitas or toast them lightly. Add chopped chicken, then top with romaine, tomatoes, red onion, cucumber, and a generous spoonful of tzatziki.

• Chicken: If the chicken breasts are thick, slice them in half lengthwise to create thinner fillets for more even cooking.
  
• Make Ahead: Both the tzatziki and the chicken marinade can be prepared 2–3 days in advance and stored separately in airtight containers. The vegetables can also be chopped several hours beforehand.
  
• Freezing: Freeze raw chicken in its marinade for up to 3 months. Thaw in the refrigerator overnight and cook as directed. Cooked chicken can also be frozen for up to 3 months.