Chef Bud says, "I looove this idea for a fresh flavorful tailgate item as football season begins. Still hot temperatures, readily available garden items and its not only full of flavor but unique!"
For the Tzatziki sauce:
1 ea Greek yogurt (16 oz container)
1 ea cucumber, peeled and coarsely chopped
1 1/2 tsp McCormick dried dill weed
2 ea cloves garlic, minced
1 tsp distilled white vinegar
1 tsp lemon juice
1 Tblspn extra virgin olive oil
Kosher salt and McCormick coarse black pepper
2 Tblspn garlic minced
1 ea lemon, juiced
2 tsp red wine vinegar
2 Tblspn extra-virgin olive oil
1 Tblspn McCormick dried oregano
1 1/2 lb boneless skinless chicken breast
6 ea thin sliced pita bread rounds
1 ea tomato, diced
1 ea red onion, thinly sliced
4 C romaine lettuce, chopped
Place all the ingredients for the sauce in food processor and blend until smooth. Set aside and refrigerate
Whisk together, 2 Tblspn garlic, juice of 1 lemon, red wine vinegar, 2 Tblspns extra virgin olive oil and McCormick oregano in a large bowl. Season to taste with kosher salt and McCormick Coarse black pepper
Place chicken breast in a zip lock bag, pour marinate over chicken and coat evenly. Seal bag and place in refrigerator for 1 hour up to 4 hours.
Preheat grill to med high
Shake excess marinate off of chicken breast and grill until done, juices run clear. Let rest for up to 5 minutes. Slice chicken in to strips. In a saute pan over medium high heat or on your grill, warm pita rounds after brushing lightly with extra virgin olive oil.
Place strips of chicken on the warm pita, top with romaine, tomato and red onion and drizzle sauce over the top! This is a great dish, using several readily available summer vegetables as well as a unique tailgate or football party food. Light, refreshing and full of fresh flavors! Enjoy!