Chicken Souvlaki Pitas

This is one of our family favorite weeknight meals.  They are really easy to make ahead and then just chop up the toppings right before serving.  This recipe is from Mel's Kitchen Cafe which is a food blog I love!

For the tzatziki sauce:
• 16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
• 2-3 cloves garlic, pressed through a garlic press (or finely minced)
• 1 teaspoon red wine vinegar
• Salt and pepper
• Squeeze of fresh lemon juice
• Extra virgin olive oil
For the chicken:
• 4 cloves garlic, smashed
• Juice of 1 lemon
• 2 teaspoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 heaping tablespoons plain yogurt
• 1 tablespoon dried oregano
• Salt and pepper
• 1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
• Soft wrap bread (or pita bread)
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin
• diced cucumbers
• sliced kalamata olives
• feta cheese

DIRECTIONS

1. Greek yogurt, like Oikos or Fage. I love Greek God's.
2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour or until you're ready to cook the chicken.
4. Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
5. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, sliced red onions, chopped cucumbers, kalamata olives, and feta cheese. Serve immediately.