Chicken "Gyros"

By kimmie12

JUST YOU OR TWO: Simply cut the sandwich recipe in half for two of you. Use the extra sauce as a dip.

Ingredients

• SAUCE:
• 1/4 cup plain yogurt
• 1/4 cup finely chopped cucumber
• 2 Tablespoons light sour cream
• 1 teaspoon jarred minced garlic
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon dried dill weed, crumbled between the fingers
• Salt and pepper, to taste
• MARINADE:
• 1/4 cup olive oil
• 2 Tablespoons freshly squeezed lemon juice
• 2 teaspoons jarred minced garlic
• 1 teaspoon dried oregano, crumbled between the fingers
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• Pinch of salt
• 8 (1/2 inch thick) lengthwise slices rotisserie chicken breast, skin removed
• SANDWICHES:
• 4 pita rounds (each about 6 inches across)
• 4 thin slices red onion, divided into rings
• about 1 cup torn romaine lettuce leaves
• 1 large tomato, chopped

Preparation

Step 1

MAKE THE SAUCE:

Stir the sauce ingredients together in a medium bowl. Set aside.

MAKE THE MARINADE:

Combine all the ingredients except the chicken in a 12 inch nonstick skillet. Stir together. Place the chicken slices flat in the skillet and spoon the marinade over the top.

MAKE THE SANDWICHES:

Heat the skillet over medium heat. Cook the chicken slices until they just begin to brown on one side, about 4 minutes. Carefully turn them over and brown lightly on the other side; about 2 minutes longer. Remove to a plate. Stack the pita rounds, wrap in damp paper towels and microwave on high power for 30 seconds. Do not split the pitas. Distribute chicken slices amond the pita rounds. Top with onion, lettuce and tomato, dividing evenly among the rounds. Spoon the sauce on top, fold over and serve.