Greek Pitas with Homemade Pita Bread

These pitas are a Greek medley of flavors party in your mouth.

They just feel healthy. Healthy enough to eat a handful of dark chocolate Cadbury eggs and another handful of thin mints for dessert. It's March, so it's not summer yet here, but this makes it feel like it. I can't wait to bust out these babies in the heat!

And homemade pitas? You'll never go back to the expensive, dry, store bought ones filled with crazy ingredients and preservatives (save those for the thin mints, right?!)

I must first start out by saying that the whole wheat pita recipe is not mine, I used these. Since I followed this recipe word for word and had brilliant success, I won't be posting the steps here. But seriously, do not skimp on these! They are fluffy, soft, tasty, and I plan on using the leftovers (they make 12 whole pitas) for some hummus. I'm also thinking they would be great with a BLT filling, fajita fixings with avocados, you could even try our Pesto Pizza over one of these little babies.

Below are the makings of Tzatziki.

Say that ten times fast. This is a sauce common in Mediterranean dishes in pitas or gyros, in salads, as a dip, etc. It has such a refreshing, light flavor, I love it! I've seen it done with mint instead of/with the dill, but haven't tried it yet. I think it pairs well with lamb (as opposed to chicken).

Doesn't all this freshness make you want to squeal?

Greek Pitas

Ingredients

chicken:

2 chicken breasts, cut into chunks

1 lemon

2 cloves garlic, minced

1 t oregano

1/4 t salt

tzatziki sauce:

1/2 cucumber

1/2 t salt

8 oz. plain Greek yogurt

1/2 lemon zest and juice

2 t dill

2 garlic cloves

salt and pepper

garnishes:

2 diced tomatoes

feta cheese

olives

alfalfa sprouts

green leaf lettuce

red onions, sliced

Directions

1. Marinate chicken in juice from lemon, garlic, oregano, and salt several hours. Lay out on counter and bring to room temperature.

2. Skewer chicken pieces and grill, or cook in sauté pan.

3. Prepare tzatziki sauce. Peel cucumber and cut into four long quarters. Remove seeds (with one, long slice of your knife) from each quarter so that you are left with the rind of each quarter. Discard seeds.

4. Dice remaining cucumber, place in strainer. Sprinkle cucumber with salt, and let juices drain out of cucumber into bowl below. This is to dry the cucumber out. After 1 hour, squeeze cucumber dry with towel.

5. Blend cucumber and remaining tzatziki sauce ingredients in food processor until smooth. Refrigerate.

6. Prepare remaining garnishes.

7. After making whole wheat pita pockets, stuff pita pockets (or create wraps) with chicken, tzatziki sauce, and remaining garnishes. Enjoy warm or cold.

As a wrap...

Or a pocket....whatever you do,

Opa!

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