Categories: Sandwiches/Wraps
Ingredients
- 8 ounces chicken breast, cooked any way you'd like (see notes)
- 2-4 leaves of romaine lettuce, trimmed
- 1/2 cup grape tomatoes* chopped or sliced (see below)
- 1/4 english seedless cucumber, sliced thin
- 2 fluffy pita breads
- EXTRAS:
- diced or thinly sliced onion
- diced or thinly sliced bell pepper
- sliced olives
- fresh parsley to garnish
- extra crumbled feta cheese (I'm guilty of this one! Yum!)
- GREEK FETA SAUCE:
- 1/4 cup extra virgin olive oil
- 3 TBSP plain Greek yogurt
- 2 oz feta cheese
- 2 TBSP red wine vinegar
- 1 TBPS dijon mustard
- 1/2 tsp dried parsley (or 1 tsp fresh)
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp salt
- 1 TBSP water, if/as needed to thin the sauce
- black pepper, to taste
Directions
- FOR THE SAUCE
- Combine all dressing ingredients in a food processor or blender and puree until smooth.
- Adjust seasoning/feta to taste.
- FOR THE SANDWICH
- Chop, slice, and prep your veggies.
- Prep and cook your protein if needed (see notes)
- Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet.
- Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you’d like to add, then top with a hearty dollop or two of feta sauce.
- Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.
- Dig in!