Ingredients
1/4 cup lemon juice2 tablespoons olive oil3/4 teaspoon minced garlic, divided1/2 teaspoon ground mustard1/2 teaspoon dried oregano1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips1/2 cup chopped peeled cucumber1/3 cup plain yogurt1/4 teaspoon dill weed2 whole pita breads1/2 small red onion, thinly sliced
Preparation
In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.
