Ingredients

• 1 1/2 lbs chicken tenders or chicken breasts, cut into strips
  
• 1/4 cup greek yogurt
  
• 1/4 cup olive oil
  
• 2 tablespoons lemon juice
  
• 1 tablespoon dried mediterranean oregano
  
• 1 teaspoon granulated garlic
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon ground cumin
  
• 1 1/2 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground pepper

• 1 cup greek yogurt
  
• 2 baby cucumbers, grated on a box grater
  
• 1 tablespoon chopped fresh dill
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon lemon zest
  
• 1 tablespoon olive oil
  
• kosher salt
  
• freshly ground pepper

• 4 pitas, warmed
  
• 2 cups shredded lettuce
  
• 1/4 cup pickled onions
  
• 2 baby cucumbers, diced
  
• 1 beefsteak tomato, diced
  
• 2 oz feta, crumbled

Instructions

1. Combine all marinade ingredients in a bowl and whisk until smooth. Add the chicken, coating every piece well.
   
2. Cover and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
   
3. Heat a grill or grill pan over medium-high.
   
   • Outdoor grill: clean and lightly oil the grates.
     
   • Grill pan: add a small drizzle of olive oil.
     
4. Cook the chicken for about 5 minutes per side, or until it reaches 165°F internally.

1. Mix all tzatziki ingredients together until the sauce is creamy and evenly combined.
   
2. Adjust seasoning to taste and keep chilled until serving.

1. Fill each warmed pita with grilled chicken.
   
2. Add lettuce, pickled onions, diced tomatoes and cucumbers.
   
3. Finish with crumbled feta and a generous spoonful of tzatziki.