2teaspoonschopped fresh dill or 1 teaspoon dried dill
¼teaspoongarlic powder
¼cupcucumberpeeled, seeded, and minced
salt and fresh ground pepper to taste
Chicken
.75poundsbonelessskinless chicken breasts
¼cupfresh lemon juice
2tablespoonsolive oil
1tablespoonfresh oreganoor 1 teaspoon dried
½teaspoonkosher salt
¼teaspoonfresh ground pepper
Salad
2cupsbaby greens
½cuproasted red peppers
2tablespoonspitted black olives
1mediumchopped cucumberseeded
2scallionschopped
4mediumpita bread
Instructions
To make the sauce, pour the Greek yogurt into a cheesecloth, wrap lightly, and place the wrapped yogurt into a strainer over a bowl to catch any whey that drips. Place the bowl and strainer in the refrigerator for 3-4 hours or overnight.
Unwrap the yogurt, which should be significantly thickened, and place it into a clean mixing bowl.
Add lemon juice, dill, garlic powder, and ¼ cup minced cucumber to the yogurt and stir well to combine.
Season with salt and pepper to taste and set aside in the refrigerator until ready to use.
To make the chicken, combine lemon juice, olive oil, oregano,salt and pepper in a bowl, and pour over chicken breasts in a freezer bag. Seal the bad and let chicken marinade for at least 30 minutes or up to overnight.
Heat a grill to high heat and grill chicken until cooked through and the inside temperature reaches at least 160 degrees. Remove from heat and set aside to cool, and then cut into thin slices or cubes, or shred as desired.
Combine baby greens, red peppers, olives, and remaining cucumbers in a large bowl, and toss to combine.
To serve, warm flatbread on the grill or in a microwave until soft and pliable.
Spread ¼ of tzatziki sauce over each piece of bread.
Divide the chicken and salad mix among the 4 sandwiches. Place on top of the tzatziki sauce.
Roll up sandwiches, and wrap the ends in foil to help them hold together.
Notes
Feel free to substitute shredded rotisserie chicken instead of grilling your own.