For the tzatziki sauce:
16 oz fat free greek yogurt
1 regular cucumber, peeled and seeded
2 garlic cloves, minced or microplaned
1 tsp red wine vinegar
salt and pepper
Squeeze of lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
2 heaping Tbsp plain yogurt
1 Tbsp dried oregano
3 chicken breasts
Fresh tomatoes, seeded and diced
red onion, sliced thin
For the tzatziki sauce: Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.
Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving.
For the chicken: Whisk together the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Add the chicken and turn to coat. Cover and refrigerate for about 1 hour.
Cook the chicken in a skillet, let it rest on a plate for five minutes, then cut into strips.
Heat pita bread. Stuff with chicken, tzatziki sauce, diced tomatoes and sliced onions.