Serve these sandwiches for a healthy dinner or light lunch.
oil, oregano, 2 tsp.
garlic, and crushed red pepper in a large bowl.
Add chicken and toss to coat.
Marinate in the refrigerator for at least 1 hour or up to 4 hours.
Meanwhile, toss grated cucumber with 1/4 tsp.
salt in a fine-mesh sieve.
Let drain for 15 minutes, then squeeze to release more liquid.
Transfer to a medium bowl.
Stir in yogurt, mint, dill, ground pepper, and the remaining 2 tsp.
oil, 3/4 tsp.
garlic, and 1/4 tsp.
Refrigerate until ready to serve.
Preheat grill to medium-high.
Oil the grill rack (see Tip).
To serve, spread some of the sauce inside each pita half.
Tuck in the chicken, lettuce, red onion, tomatoes, and sliced cucumber.
(Do not use cooking spray on a hot grill.)
To make ahead
Refrigerate yogurt sauce (Step 2) for up to 2 days.
For leftover sandwiches, prepare through Step 4, but only assemble what you’ll eat immediately.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
