Ingredients

• 2 tablespoons freshly chopped dill leaves
• 1 tablespoon chopped garlic
• 2 teaspoons Italian seasoning
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces
• 1 small cucumber, diced
• 2 tablespoons freshly chopped dill leaves
• 1 (8-ounce) container plain yogurt
• 2 teaspoons lemon juice
• 2 teaspoons hot sauce
• Salt and freshly ground black pepper
• 1 (1-pound bag) refrigerator pizza dough, at room temperature
• Flour
• 5 large romaine leaves, chopped
• 1 tomato, chopped
• 1 medium onion, thinly sliced

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Instructions

1. Chicken:
2. In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
4. In a medium bowl combine all the tzatziki sauce ingredients and set aside.
5. Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
6. Preheat a grill pan or grill over medium heat.
7. Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
8. To Assemble:
9. Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.