Grilled Chicken Pitas

3 garlic cloves, minced, divided
1 cup Greek yogurt, divided
1-1/2 tablespoons fresh lemon juice
2 teaspoons Middle Eastern seasoning mix
1 teaspoon lemon zest
Kosher salt and ground black pepper, to taste
3/4 pound boneless, skinless chicken thighs
1/2 cup English cucumber, peeled and grated
1 teaspoon red wine vinegar
4 small or 2 large pitas or wraps
Nonstick cooking spray

2 Cups Lettuce, Shredded
1 Cup Tomato, Diced
.5 Cup Red Onion Sliced

4 Pitas- Not Included in Nutritional Information as all brands will be different.

Don't forget to add your pita's Nutritional Info!!!

In a large ziploc bag, combine 2 minced garlic cloves, 1/2 cup yogurt, lemon juice, seasoning mix, lemon zest, and a pinch each of salt and pepper. Add chicken and massage bag to combine all ingredients. Refrigerate at least 2 hours or up to 8 hours.

Preheat an outdoor grill or grill pan to high heat.
Make the yogurt sauce: In a small bowl, stir together remaining yogurt and garlic, cucumber, vinegar and salt to taste.

Grill the chicken until cooked, turning once halfway through cooking (chicken will get slightly charred – you want this to happen!). Transfer to plate; let rest 5 minutes. While chicken is resting, spray both sides of pitas with nonstick cooking spray and lightly toast both sides on the grill, about 30 seconds per side.

Assemble: however you want!

Serving Size: Makes 4 Pitas

Number of Servings: 4

Recipe submitted by SparkPeople user CCONDIN.