Chicken Souvlaki Pita Pockets

I came across this recipe on Cooking Light and it looked delicious. I love Greek food. It ended up being so good, especially the yogurt sauce!  Yum!  While cooking I realized I didn't have oregano but I had Italian seasoning so I used it. Not the best, oregano is definitely the way to go. But the yogurt sauce covered up the basil so it was alright. I didn't use peppers and I also added lettuce to the pita pockets. The only other thing I would add in the future is feta!  The yogurt sauce is best when made in advance so the flavors can really meld. So good!

Ingredients

• 1  tablespoon  olive oil, divided
• 1  pound  skinless, boneless chicken breast, thinly sliced
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  vertically sliced onion (about 1 medium)
• 2  teaspoons  bottled minced garlic
• 1/2  teaspoon  dried oregano
• 1/2  cup  grated English cucumber
• 1/4  cup  2% Greek-style yogurt
• 1/4  cup  reduced-fat sour cream
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1/2  teaspoon  grated lemon rind
• 1  teaspoon  fresh lemon juice
• 1/8  teaspoon  salt
• 4 (6-inch) whole-wheat pita pockets
• 2  plum tomatoes, thinly sliced
• 1 cup shredded lettuce

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. Add 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, lettuce and tomato slices.

Source: Cooking Light