Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 cup (240g) Greek yogurt
  • 1 small cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon lemon juice
  • 4 pita breads
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup (100g) lettuce, shredded
  • Fresh parsley, for garnish

Instructions:

  1. In a bowl, whisk together olive oil, garlic, oregano, cumin, paprika, lemon juice, salt, and pepper.
  2. Place chicken thighs in a ziplock bag, pour marinade, seal, and chill for at least 1 hour.
  3. In a bowl, combine yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Mix well. Refrigerate until serving.
  4. Preheat the grill or grill pan over medium-high heat.
  5. Cook chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Remove and let rest for a few minutes before slicing.
  6. Warm the pita bread on the grill. Layer sliced chicken, tzatziki sauce, tomatoes, onion, and lettuce in each pita. Garnish with parsley, wrap, and serve.