3 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon paprika
2 teaspoons olive oil
1 small onion, sliced
1 tablespoon lemon juice
1 1/3 cups shredded iceberg lettuce
1 cup chopped tomato
4 (6-inch) pitas, warmed
1/4 cup (1 ounce) crumbled feta cheese
How to Make It
Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.
This is almost like the chicken souvlaki we order for take out here in Greece. Feta cheese and lettuce is not added in the original greek way. This recipe sounds just as yummy though. Kai Orexi (Good Appetite)
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