Greek Chicken Pita

Homemade tzatziki sauce adds a Greek gyro twist to this chicken pita. Recipe provided by Andrea Meyers as part of the Sandwich Challenge.
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  • Calories 390
  • Total Fat 14 g
  • Cholesterol 65 mg
  • Sodium 670 mg
  • Total Carbohydrate 39 g
  • Protein 32 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Cooking Instructions

  1. Prepare Tzatziki sauce by straining yogurt in cheesecloth over medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, 1 clove garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to 1 week.
  2. Prepare Tyson® chicken according to package directions.
  3. While chicken is cooking prepare Greek red wine vinaigrette by combining red wine vinegar, 3 cloves garlic, basil, oregano, 3 tablespoons lemon juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to 1 week.
  4. To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of the chicken. Add Tzatriki sauce and arugula leaves.
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