Greek Chicken Pitas
1 lb boneless skinless chicken thighs
1 tbsp canola oil
1 clove garlic, crushed
1/2 medium onion, chopped
2 Roma tomatoes, chopped
1 English cucumber, cubed
2 pita breads cut in 1/2
Sauce
2 tbsp mayonnaise
1 container plain yogurt (170 g)
1 tsp dried oregano
1 tsp dried dill
1/4 tsp salt
1 tbsp lemon juice
1 clove garlic, crushed
dash hot pepper sauce
Cut each chicken thigh into 8 pieces. Heat oil in skillet over medium heat. Stir cook chicken, garlic and onions for 5-7 minutes or until chicken is no longer pink inside.
Stir together sauce ingredients and refrigerate until needed. Sauce can be made 1-2 days in advance and stored in the fridge.
Warm pita breads in the microwave for 10 seconds. Open pita breads to make pita pockets. Put 1/4 of the hot chicken mixture into each pocket and top with tomato, cucumber and yogurt sauce. Serve immediately. Makes 4 pitas.
Variation: Use store bought tzatziki sauce instead of making the yogurt sauce.
