Ingredients

• Chicken Breast Fillets, sliced into thin strips
• 4 tablespoons Greek red wine vinaigrette, see recipe
• 8 tablespoons tzatziki, see recipe
• 16 small arugula leaves
• 2 whole wheat pita, cut in half
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 tablespoons fresh lemon juice
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper
• 1 cup plain Greek yogurt
• 1 medium cucumber, peeled, seeded, and grated
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh mint leaves
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper

Instructions

1. Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
2. Prepare Tyson chicken according to package directions.
3. While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
4. To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.