Preparation Time Preparation Time: 15 minutes Cook Time Cook Time: 7 minutes Serves Serves: 4 Cut:



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 half

2 tbsps mayonnaise
3/4 cup plain unsweetened yogurt (eg Greek yogurt)
1 tsp EACH dried dill and dried oregano
1/4 tsp salt
1 tbsp lemon juice
1 clove garlic, crushed
1 dash hot pepper sauce


Cut each chicken thigh into 8 pieces.

Heat oil in a skillet over medium heat.  Stir cook chicken, garlic and onions for 5-7 minutes or until chicken is no longer pink inside.

In a bowl, combine sauce ingredients and stir until blended.  Cover and refrigerate until needed.

Warm pita breads in the microwave for 10 seconds.  Open pita breads to make pockets.

Put 1/4 of the chicken mixture into each pocket and top with tomato, cucumber and sauce.  Serve immediately.

Tip: for an even quicker version of this meal, use leftover cooked chicken and store-bought tzatziki sauce.  If you don’t have pita breads, wrap the filling in large flour tortillas.