1 1/2 lbs chicken breast cut into 1-inch-long fingers
2 T. olive oil
1 clove garlic, minced
1 t. dried oregano
3/4 t. ground cumin
salt and black pepper
In a large bowl, place the chicken, oil, 1 clove garlic,
oregano, cumin and salt and pepper to taste; toss to coat. Cover with plastic wrap and
refrigerate for 1 hour.
1 c. Greek yogurt or plain yogurt
1/4 c. finely chopped red onion
1 to 2 cloves of garlic, minced
1 1/2 T. chopped fresh dill
2 t. freshly squeezed lemon juice
salt and freshly ground pepper
In a small bowl, stir together the Yogurt-Dill Sauce ingredients.
Chill until ready to use.
Preheat the broiler. Spread the chicken on a baking sheet. Broil 6 inches from heat about 8 mins. or until cooked through.
4 pita wraps, warmed
1 c. shredded lettuce
1 c. chopped tomato
1/2 c. sliced cucumber
To serve, spread each pita with some sauce. Divide the chicken, lettuce, tomato, and cucumber evenly among the pitas. If desired top with additional sauce.