Greek Chicken Pitas

Ingredients:

2/3 cup plain yogurt, Greek style
3 medium garlic cloves, minced
1 Tbsp fresh lemon juice
3 TBSP fresh Tarragon, minced
1 pound boneless, skinless chicken thigs, cut into strips
Cooking Spray

Yogurt-Cilantro Sauce
2/3 cup plain yogurt, Greek style
1 Tbsp cilantro, fresh, minced
1/4 tsp ground cumin or to taste
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

Remaining Ingredients
4 Pitas (fresh)
Olive Oil
6 Cherry Tomatoes, chopped in quarters
Shredded lettuce, romain
sliced sweet onion



Instructions
In a medium glass bowl, combine yogurt, garlic, taragon and lemon juice; add chicken and stir to coat. Cover and refrigerate for 3 hours or more.


Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 15 to 20 minutes.


Meanwhile, combine sauce ingredients in a small bowl; stir well.

Heat a skillet or stove top grill pan over medium heat. Take Pita and brush with a small amount of olive oil. Warm in pan for 30 to 60 seconds on each side.

Make a slit in each pita, spread sauce on the inside then fill each with equal amounts chicken, tomato, lettuce, onion and top with a little more sauce. Enjoy!