GREEK CHICKEN PITAS

By johandi

Ingredients

• Sauce:
• 2 TBS (30 ml) mayonnaise
• 1 container plain yogurt (170 g)
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) dried dill
• 1/4 tsp (1 ml) salt
• 1 TBS (14 ml) lemon juice
• 1 clove garlic, crushed
• dash hot pepper sauce
• In a bowl combine sauce ingredients and stir until blended.
• Cover and refrigerate until needed.
• 1 lb (500 g) boneless skinless chicken thighs
• 1 TBS (15 ml) canola oil
• 1 clove garlic, crushed
• 1/2 medium onion, chopped
• 2 Roma tomatoes, chopped
• 1 English cucumber, cubed
• 2 pita breads cut in 1/2

Preparation

Step 1

Cut each chicken thigh into 8 pieces.
Heat oil in a skillet over medium heat.
Stir cook chicken, garlic and onions for 5-7 minutes or until chicken is no longer pink inside.

Warm pita breads in the microwave for 10 seconds.
Open pita breads to make pita pokets.
Put 1/4 of the hot chicken mixture into each pocket and top with tomato, cucumber and yogurt sauce.
Serve immediately.