Greek Chicken Pita Sandwiches
|Skinless boneless chicken breasts||1 Pound, cut into thin strips|
|Freshly squeezed lemon juice||1 Tablespoon|
|Garlic clove||1 Large, minced|
|Dried oregano||3⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Red onion||1 Small, halved lengthwise and thinly sliced|
|Bell pepper||1 , cut into 2 inch / 5 centimeter thin strips (Red / Green Colored)|
|Pita||4 , halved to make pockets (7 Inch / 18 Centimeter Size)|
|Tzatziki sauce||3⁄4 Cup (12 tbs)|
|Shredded romaine lettuce||4 Cup (64 tbs)|
|Tomatoes||2 , cut into wedges|
1. In a bowl combine chicken, lemon juice, garlic, oregano, salt and pepper; marinate at room temperature for 10 minutes.
2. In a large nonstick skillet, heat oil over high heat; cook chicken, stirring, for 2 to 3 minutes or until no longer pink. Add onion and bell pepper; cook, stirring, for 2 minutes or until vegetables are softened.
3. Wrap pitas in paper towels; microwave at Medium for 1 1/2 minutes or until warm. Spoon chicken mixture into pita halves; top with a generous spoonful of Tzatziki Sauce, shredded lettuce and tomato wedges.