Chicken Gyro Pita Pocket
*4 – 5 boneless, skinless chicken breasts
*¼ cup extra virgin olive oil, plus more for brushing
*2tbsp Greek yogurt
*¼ cup lemon juice
*1/3 cup chopped red onion
*2 cloves garlic
*1 ½ tsp dried oregano
*1 tsp dried thyme
*Salt and freshly ground black pepper, to taste
In a mixing bowl, whisk together olive oil, lemon juice, yogurt, chopped red onion, garlic, oregano, thyme and season with salt and freshly ground black pepper to taste. Add the chicken in and refrigerate for 2 hours.
Remove chicken, Brush grill grates lightly with oil and preheat grill over high heat. Once hot, add chicken and grill until cooked through , rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into thin strips.
Stuff the pita with the salad leaves, tomatoes, onion, Tzatziki and chicken.