Ingredients:

  • 3 tbsp (45 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (5 ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (2 g) dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups (225 g) English cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 0.25 cup (40 g) red onion, thinly sliced
  • 0.25 cup (40 g) Kalamata olives, pitted and halved
  • 0.5 cup (75 g) feta cheese, crumbled
  • 2 cups (60 g) romaine lettuce, shredded
  • 1 lb (454 g) chicken breast, sliced into strips
  • 1 tbsp (15 ml) olive oil for searing
  • 2 large pita breads, halved to make 4 pockets
  • 0.5 cup (120 g) tzatziki or hummus

Instructions:

  1. Season chicken strips with salt, pepper, and a pinch of oregano. Heat 1 tbsp olive oil in a non-stick skillet or grill pan over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Set aside to rest.
  2. In a small jar or bowl, whisk together 3 tbsp olive oil, lemon juice, red wine vinegar, minced garlic, and 1 tsp dried oregano until emulsified.
  3. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Pour the vinaigrette over the vegetables and toss gently to coat.
  4. Briefly warm the pita bread halves in a dry skillet or microwave for 15 seconds until soft and pliable.
  5. Carefully open each pita pocket. Spread 2 tablespoons of tzatziki or hummus inside each half. Layer in shredded romaine lettuce, the dressed Greek salad mixture, and grilled chicken strips.
  6. Top each pocket with crumbled feta cheese and an optional garnish of fresh parsley or a squeeze of lemon juice.