Ingredients

⅓ cup Greek yogurt, plain, nonfat

¼ cup olive oil

1 ½ pounds chicken breast, cut into thin strips

2 tablespoons lemon juice

4 garlic cloves, minced

¼ cup onion, diced

1 tablespoon paprika

1 tablespoon oregano

½ teaspoon salt

6 pitas or naan, warmed

Feta Tzatziki

4 ounces feta

¼ cup Greek yogurt, plain, nonfat

1 clove garlic, minced

2 tablespoons lemon juice

1 cucumber, shredded or finely chopped

Directions

1. In a large bowl, combine the yogurt, olive oil, chicken, lemon juice, garlic, onion, paprika, and oregano. Let marinate for 15 minutes or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. (Foil recommended for easy cleanup.) Bake 15-20 minutes, or until cooked to an internal temperature of 165°F.

3. While the chicken is baking, make the tzatziki. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the cucumbers.

4. To assemble, stuff or spread each pita with tzatziki and top with chicken. Serve with lettuce, pickled red onions, fresh herbs, or other condiments as desired.