This is srsly so easy I can't believe I've never made it before. Everything but the chicken and warming the pitas can be done ahead of time and kept in the fridge. Super easy, super awesome, super messy! Have fun!
4 pitas (Greek ones are the best)
2 very ripe tomatoes, wedged
1/2 small red onion, sliced thinly
1/2 cup finely crumbled feta
1 1/2 teaspoon each, dried oregano & thyme
Fresh ground pepper
1 Tablespoons red wine vinegar
1 Tablespoon lemon juice
5 Tablespoons olive oil
4 boneless skinless chicken breasts, cubed
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 Tablespoons fresh dill, minced
Preheat oven to 200degrees F.
Wrap bread in foil and place in oven to warm.
In a bowl, combine tomatoes, onion and feta (add sliced olives, if you wish).
In a separate bowl, combine oregano, thyme, pepper, 1/2 the vinegar and lemon juice. Slowly add 4 tablespoons of olive oil in a steady stream, whisking constantly. Pour 2 1/2 tablespoons of this mixture over the tomatoes, toss well, and set aside.
Add cubed chicken to the remaining mixture, set aside.
Heat the remaining oil in a large skillet over medium high heat. Transfer only chicken to the skillet and cook through, about 5 mins.
Meanwhile, in a small bowl, combine yogurt, cucumber dill and remaining vinegar.
Spread yogurt onto each pita and add chicken. Top with tomato mixture and serve wrapped in foil.
Try this with lamb or shrimp!
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