The Fish Market's Mediterranean Chicken Sandwich
1/2 C crumbled feta cheese
1/2 C plain Greek yogurt
1 tbsp chopped fresh dill
1 tbsp extra virgin olive oil, divided
1 1/4 twp minced garlic, divided
1/2 tsp dried oregano
2 C sliced skinless, boneless chicken breast (sauteed or precooked, rotisserie)
4-6 inche pitas, cut in half
1 C shredded lettuce
1/2 C chopped, peeled cucumber
1/2 C chopped plum tomatoes
1/4 C thinly sliced red onion
Combine feta, yogurt, dill and 1/4 tsp garlic in a small bowl, stir well.
Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat.
Add remaining 1 tsp garlic and oregano to pan and saute for 20 seconds.
Add chicken and cook for 2 minutes or until heated through.
Place 1/4 cut chicken mixture in each pita half, top with 2 tbsp yogurt mixture, 2 tbsp lettuce, 1 tbsp cucumber and 1 tbsp tomato.
Divide onion evenly.