1tablespoonHerbs de Provenceor Italian seasoning (see note)
½cucumbersliced or chopped, see note
¼red onionthinly sliced
1tablespoonfreshly squeezed lemon juice
salt and pepper to taste
pinch of fresh dilloptional
Stir together all of the ingredients for the marinade.
Add chicken to the marinade, toss to coat, cover tightly, and chill for at least 30 minutes (or up to two hours for more added flavor).
While chicken is marinating, stir together all ingredients for the cucumber salad. Set aside.
Use tongs to transfer marinated chicken to a preheated cooking surface (grill or skillet) and cook for 5-6 minutes on each side over medium heat until cooked through.
Arrange the pitas on a plate or clean surface. Assemble the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheese, and tzatziki sauce.
Fold the pita over like a sandwich or roll it up. Enjoy!
Using fresh herbs: Instead of dried herbs, you can use fresh herbs. replace the Herbs de Provence/Italian seasoning with 1 teaspoon each finely chopped fresh thyme, oregano, and parsley. Cucumber: You can use a regular cucumber, but as my homemade tzatziki sauce uses half of an English cucumber, I just use the second half of the English cucumber here in the cucumber salad!Add peppers: Sometimes I add sautéed bell pepper slices and it is DELISH, so if you've got some peppers on hand, I highly recommend giving this a try.