Greek Chicken Pita Sandwiches Recipe
Ingredients
| 1 lb skinless, boneless chicken breasts,cut into very thin strips | ||
| Lemon juice | 1 Tablespoon, squeezed | |
| 1 large clove garlic, minced | ||
| Dried oregano | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| 1 small red onion, halved lengthwise and thinly sliced | ||
| Green bell pepper | 1 To taste, cut into thin strips | |
| 4 pitas (7-inch [18 cm] size), halved to make pockets | ||
| 3/4 cup Tzatziki Sauce | ||
| Romaine lettuce | 4 Cup (16 tbs), shredded | |
| Tomatoes | 2 , cut into wedges | |
Directions
1. In a bowl combine chicken, lemon juice, garlic, oregano, salt and pepper; marinate at room temperature for 10 minutes.
2. In a large nonstick skillet, heat oil over high heat; cook chicken, stirring, for 2 to 3 minutes or until no longer pink. Add onion and bell pepper; cook, stirring, for 2 minutes or until vegetables are softened.
3. Wrap pitas in paper towels; microwave at Medium for 1 1/2 minutes or until warm. Spoon chicken mixture into pita halves; top with a generous spoonful of Tzatziki Sauce, shredded lettuce and tomato wedges.
2. In a large nonstick skillet, heat oil over high heat; cook chicken, stirring, for 2 to 3 minutes or until no longer pink. Add onion and bell pepper; cook, stirring, for 2 minutes or until vegetables are softened.
3. Wrap pitas in paper towels; microwave at Medium for 1 1/2 minutes or until warm. Spoon chicken mixture into pita halves; top with a generous spoonful of Tzatziki Sauce, shredded lettuce and tomato wedges.
Chef
