Ingredients
2lbschicken breasts,boneless, skinless
¼cupextra-virgin olive oil,plus more for brushing
¼cuplemon juice
3tbspGreek yogurt,plain
1tbspred wine vinegar
⅓cupred onion,chopped
2clovesgarlic
1½tsporegano,dried
1tspthyme,dried
½tspcoriander
salt and freshly ground black pepper,to taste
1medium cucumber,peeled, seeded, chopped into chunks
1tspsalt,plus more to taste
1cupGreek yogurt,plain, fat-free
1clovegarlic,finely minced
1tbspfresh lemon juice
1tbspextra-virgin olive oil
1tspred wine vinegar
1tbspfresh parsley,chopped
1tbspfresh dill,chopped, or 1 tsp dried
freshly ground black pepper
8Greek pita flat bread,homemade, or store bought
roma tomatoes,diced
Preparation
In a mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander, and season with salt and freshly ground black pepper to taste.
Place the chicken in a gallon Ziploc bag, pour marinade over the chicken, seal the bag while pressing out excess air, and transfer to the refrigerator to marinate for 2 to 4 hours.
Remove the chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in the marinade).
Brush the grill grates lightly with oil and preheat the grill over moderately high heat.
Once hot, add the chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant-read thermometer), rotating once halfway through cooking.
Remove from the grill, transfer to a plate, and brush the chicken lightly with olive oil. Then cover with foil and allow to rest for 10 minutes.
Dice into strips.
Place the diced cucumber in a mesh strainer or colander, and sprinkle with salt.
Toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse the cucumbers and place over several layers of paper towels. Squeeze some of the liquid from the cucumbers (almost as if wringing moisture from a cloth).
Place cucumbers in a food processor and pulse to chop to desired size.
Add in the Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill, and season with salt and pepper to taste.
Pulse to blend.
Store in the refrigerator in an airtight container for up to 3 days.
Layer the chicken in a row along the center of a pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro, and tzatziki sauce.
Wrap and serve.
