Marinated Chicken Gyro Wraps

These wraps are very springy tasting. They came to together quickly too, as long as you have the marinade ready to roll and put over the chicken. I made mine and let it go over night. I also didn't use cucumbers or the right kind of pitas because I couldn't find the right ones {pitas}.

This recipe is from the Deen brothers.

Chicken:

1 1/2 lbs chicken breast cut into 1-inch-long fingers

2 T. olive oil

1 clove garlic, minced

1 t. dried oregano

3/4 t. ground cumin

salt and black pepper

In a large bowl, place the chicken, oil, 1 clove garlic,

oregano, cumin and salt and pepper to taste; toss to coat. Cover with plastic wrap and

refrigerate for 1 hour.

Yogurt-Dill Sauce:

1 c. Greek yogurt or plain yogurt

1/4 c. finely chopped red onion

1 to 2 cloves of garlic, minced

1 1/2 T. chopped fresh dill

2 t. freshly squeezed lemon juice

salt and freshly ground pepper

In a small bowl, stir together the Yogurt-Dill Sauce ingredients.

Chill until ready to use.

Preheat the broiler. Spread the chicken on a baking sheet. Broil 6 inches from heat about 8 mins. or until cooked through.

4 pita wraps, warmed

1 c. shredded lettuce

1 c. chopped tomato

1/2 c. sliced cucumber

To serve, spread each pita with some sauce. Divide the chicken, lettuce, tomato, and cucumber evenly among the pitas. If desired top with additional sauce.

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