1 medium tomato (or several cherry tomatoes), diced
Romaine lettuce, if desired
feta cheese
Instructions
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, greek yogurt, oregano, dill in a medium bowl. Add chicken to the marinade and let sit in the refrigerator for an hour or overnight.
To prepare the tzatziki sauce, mix the greek yogurt, cucumber, garlic, white wine vinegar, dill, oregano, lemon juice and olive oil in a small bowl. Set aside in the refrigerator.
To prepare the tapanade, dice the olives and mix in a small bowl with the garlic, pepperoncini, and oregano.
Remove chicken from marinade; reserve marinade. Salt and pepper to taste. Grill chicken on both sides until no pink remains. Pour the remaining marinade in a small pan and bring to a boil; simmer for 5 minutes.
Slice chicken and add to pan with cooked marinade.
To serve, add chicken, tzatziki sauce, tapanade, tomatoes, lettuce, and feta cheese to a warmed pita.
Notes
I just used one 16 ounce container of Greek yogurt. When I made the tzatziki sauce, actually used 16 ounces minus 3 Tablespoons.
Recipe by Food Fun Family at https://foodfunfamily.com/greek-chicken-wraps/