To assemble: Pita bread

Fresh tomatoes, seeded and diced

Red onion, sliced thin

Tzatziki sauce:

1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded

1 teaspoon minced garlic

1 teaspoon white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

For the chicken:

2 teaspoons minced garlic

Juice of 1 lemon (2-3 Tablespoons)

2 teaspoons red wine vinegar

2 Tablespoons extra virgin olive oil

2 heaping Tablespoons plain Greek yogurt

1 Tablespoon dried oregano

Salt and pepper

1 1/4 lbs. boneless, skinless chicken breasts

Directions:

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.