Ingredients

• 1 ½ lbs chicken tenderloins (slice thicker pieces in half lengthwise)
• White or whole wheat pita bread
• Crumbled feta cheese
• Green leaf lettuce
• 5 minute tzatziki sauce (see below)

• ½ cup olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• ¼ teaspoon cracked black pepper
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• ½ teaspoon garlic powder
• 1 tablespoon herbs de Provence or Italian seasoning

• ½ cucumber, sliced or chopped
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper, to taste
• Pinch of fresh dill (optional)

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions

1. Whisk together marinade ingredients in a large bowl. Add chicken, toss to coat, cover, and refrigerate 30 minutes to 2 hours.
2. Combine cucumber salad ingredients in a bowlchill until ready to serve.
3. Grate cucumber for tzatziki and squeeze out excess water. Stir into yogurt with garlic, lemon juice, dill, salt, and pepper. Refrigerate at least 30 minutes.
4. Heat a grill pan or skillet over medium heat. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F. Rest briefly, then slice.
5. Warm pita bread in a dry skillet or oven.
6. Layer pita with lettuce, sliced chicken, cucumber salad, feta, and tzatziki. Fold or roll and serve immediately.

Notes

• Marinate for at least 30 minutes2+ hours gives deeper flavor.
• Squeeze the cucumber thoroughly for tzatziki to avoid a watery sauce.
• Warm the pita right before assembling for easier folding.

Storage

• Chicken: Fridge, airtight container, up to 4 days.
• Tzatziki: Fridge, up to several daystastes better after a day of resting.
• Cucumber salad: Best fresh or within a few hours.
• Reheat: Chicken in a skillet over medium low heat or microwave brieflypita warmed in a dry skillet.

Nutrition Estimate (per serving)