Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 4 pita bread rounds
• 1 cup Greek yogurt
• 1 cucumber, diced
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. In a bowl, mix olive oil, garlic, oregano, basil, salt, pepper, and lemon juice. Add chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Heat a grill pan or skillet over medium heat. Grill the chicken until fully cooked and golden on each side, about 6-8 minutes per side.
3. While the chicken is cooking, warm the pita bread in the oven or on the grill for a few minutes until soft and warm.
4. In a small bowl, mix Greek yogurt with a little salt and pepper to taste.
5. Slice the cooked chicken into strips.
6. To assemble, spread a layer of Greek yogurt on each pita, add chicken strips, and top with cucumber, tomato, red onion, olives, and feta cheese.
7. Fold the pita over the fillings or roll it up to serve.