3/4cucumber, unpeeled and seeded, cut into thin and short matchsticks (about 3/4 cup)
2Tablespoonsextra virgin olive oil
1/2teaspoonwhite wine vinegar
2garlic cloves, minced
1.5 to 2poundsboneless skinless chicken breasts
1/4red onion, peeled and sliced thin
1 tomato, chopped
4 to 5flatbread pitas, preferably without the pockets
Cucumber yogurt sauce
To a medium-sized bowl, add yogurt, sour cream, vinegar, lemon juice and olive oil. Whisk to combine.
Then, add dried dill, salt and pepper and mix together thoroughly. Add cucumber and garlic and mix until combined. Refrigerate until ready to serve.
Make the chicken
Heat your oven to 350 degrees F.
Add olive oil, vinegar, oregano, salt, pepper, lemon juice and garlic to a large bowl.
Take the chicken breasts and poke holes into each piece of chicken with a fork. Then, cut into 1.5-inch cubes. Add the chicken to the bowl with the marinade and marinate in the refrigerator for at least 15 minutes.
Heat a grill pan on medium high for 5 minutes. Add the chicken and cook for 3 to 4 minutes on each side. Remove chicken from the pan and allow to rest for at least 3 to 4 minutes.
Wrap four to five flatbreads in a piece of foil and place in the oven for 5 to 6 minutes to heat through.
add lettuce, chopped tomatoes, sliced onions and cucumber yogurt sauce to each flatbread. Add chicken and more cucumber yogurt sauce on top.
Wrap each in a piece of foil to make it less messy when eating. And serve immediately.