Ingredients

For the chicken:
• 1 lb (450g) boneless chicken breast or thighs, sliced thin
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For assembly:
• 4 whole-wheat or white pita breads, warmed
• 1 cup shredded lettuce or baby spinach
• ½ cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• ½ cup crumbled feta cheese (optional)

For quick tzatziki (optional but recommended):
• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp grated cucumber (squeeze out water)
• 1 small garlic clove, minced
• 1 tsp fresh dill or mint, chopped
• Pinch of salt

Instructions

Marinate chicken: In a bowl, combine olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Add chicken; toss to coat. Marinate 15–30 min (or up to 4 hrs refrigerated).
Cook chicken: Heat a skillet or grill pan over medium-high. Cook chicken 5–7 min, flipping once, until golden and cooked through (165°F internal). Rest 3 min, then slice.
Make tzatziki (if using): Mix all ingredients; chill until ready to use.
Assemble: Slice pitas halfway open to form pockets. Spread tzatziki inside. Fill with lettuce, cucumber, onion, tomatoes, feta, and sliced chicken.
Serve immediately—best enjoyed fresh to keep pitas from getting soggy.