Greek Chicken Pita with Yogurt Sauce

What You Need:

  • 1-16oz Bag John Soules Foods Rotisserie Chicken Strips, Frozen
  • 1 English Cucumber (or 2 Persian or Baby cucumbers)
  • 5 Cloves Fresh Garlic
  • 2 Tbsp Fresh Mint
  • 2 Tbsp Freshly Dill Leaves, chopped
  • 1 Container (8 oz) Plain Greek Yogurt
  • 1 Lemon, for juice
  • Red Wine Vinegar
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Oregano
  • 1 Head of Romaine Lettuce, chopped
  • 1 Medium Purple Onion, sliced
  • 1 Large Heirloom Tomato, sliced
  • 1 Package Pita Bread
  • 3 Tbsp Olive Oil

Let’s Make It!

Tzatziki Sauce:
Put into a food processor or blender, ½ cucumber (diced), garlic, mint, olive oil, dill, yogurt, lemon juice, red wine vinegar, salt and pepper. Blend smooth.

Wrap the Pita in aluminum foil, warm in the oven.

Heat 2 Tbsp Olive Oil in skillet over medium heat, add frozen John Soules Foods Rotisserie Chicken Strips, 1 juiced lemon, 2 Tbsp red wine vinegar, 1 tsp oregano. Pour in ¾ cup of the Tzatziki Sauce, simmer until the chicken is tender.


  • Chop the romaine lettuce (about 3 cups)
  • Thinly slice second cucumber half
  • Slice the large Heirloom tomato
  • Thinly slice the purple onion

Pour the remaining Tzatziki Sauce into a serving dish. Pull the warm Pita bread from the oven, slice them removing about ⅓ of the top and then open the middle pocket with your fingers.

Serve Buffet Style, let everyone stuff their own Pita.