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Makes 6 servings.


1 lb. boneless, skinless chicken thighs
1 Tbsp. sweet paprika
1 tsp. dried oregano
1 tsp. garlic powder
¼ tsp. salt
3 Tbsp. olive oil
¾ cup plain Greek yogurt*
2 Tbsp. finely grated cucumber
1 garlic clove, minced
1 Tbsp. fresh dill, chopped
1 tsp. red wine vinegar
2 medium tomatoes, sliced
6 pita flat breads


Combine paprika, oregano, garlic powder and salt in a small dish. Lay chicken pieces on a plate and rub seasoning mix over both sides of chicken. Heat a sauté pan with oil over medium heat. Place chicken pieces in pan and cook 10 minutes on one side. Lower heat slightly and flip chicken, cook for another 10 minutes. Remove chicken and place on a cutting board to cool slightly before slicing into thin strips.

In a small bowl, combine yogurt, cucumber, garlic clove, dill and red wine vinegar. Whisk to combine well.

Spray a sauté pan with non-stick cooking spray and place on low heat. Place one flatbread on the pan and heat for a few minutes until bottom side is very slightly crisp, flip and cook the other side similarly.

Lay a piece of tin foil on a plate. Place the warm flatbread on the tin foil with about two inches sticking out over top of foil. Spread a few spoonfuls of tzatziki sauce evenly over flatbread. Place a sixth of the chicken evenly on top of sauce and then a few tomato slices on top of that. Fold one side of flatbread toward the middle and repeat with the other side. Fold one side of tin foil over pita and repeat with the other side. Finally, fold bottom of tin foil up to seal in the bottom of the flatbread.

Serve immediately.

*Test recipe used whole milk Greek yogurt

Nutrition analysis per serving: 390 calories, 14 g fat, 26 g protein, 42 g carbohydrate, 1 g fiber, 520 mg sodium

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