Ingredients
- Cucumber Sauce:
- 1 cup plain yogurt
- 1/2 cup sour cream
- 1 large cucumber, peeled, seeded, and chunked
- 1 tablespoon fresh dill
- 1/2 teaspoon chopped garlic
- 2 tablespoons plus 1/2 teaspoon lemon juice, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 2 (6-inch) pitas, cut in half
- 2 dups sliced romaine lettuce
- 2 large cucumbers, peeled, seeded, and grated
- 2 cups (16 oz.) sour cream
- 2 teaspoons lemon juice
- 4 tablespoons chopped fresh dill or 4 teaspoons dried dill
- 1 teaspoon salt, or to taste
- 1 large tomato, chopped
Preparation
Step 1
In a food processor or blender, lightly pulse yogurt, sour cream, cucumber, dill, garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, leaving mixture chunky. Refrigerate until ready to use.
Meanwhile, in a large skillet, heat olive oil over medium heat. Sprinkle chicken with remaining salt, pepper, and the oregano. Add chicken to skillet, and cook 4 to 5 minutes per side or until no pink remains and juices run clear. Pour remaining lemon june over chicken about 2 minutes before the end of the cooking time; remove from pan and let cool slightly.
Cut chicken into strips. Open each pita pocket and, distributing evenly, fill with lettuce, tomato and chicken. Top with cucumber sauce, and serve.
Cucumber Sauce:
In a large bowl, combine cucumbers and sour cream. In a small bowl, mix lemon juice and dill.
Fold into sour cream cucumber mixture. Season with salt and pepper.