Ramadan Special: Delicious chicken pita wraps

This mouth-watering Chicken Pita is perfect for Iftar, Lunch or Dinner. Loaded with fresh cucumber and tomatoes, they are satisfying and delicious.

Grilled Chicken Pitas

Ingredients

4 boneless, skinless chicken breasts
1 teaspoon oregano, dried
1 tablespoon dill, fresh, chopped
3 tablespoons of lemon juice
1 tablespoon of water
1 tsp vegetable oil
1 onion(s), large
2 plum tomatoes, chopped
½ cup English cucumber, chopped
4 pita breads

Sauce

1 cup low-fat plain yogurt
2 tablespoons dill, fresh, chopped
1 clove garlic, minced
1 teaspoon lemon juice
Salt, to taste
Pepper, to taste

Method

Cut the chicken breasts lengthwise into ½ inch (1 cm) strips and place in a resealable plastic bag. Combine oregano, dill, lemon juice, water and vegetable oil and pour over chicken; Close the bag and turn it until all the strips are coated with the marinade. Let stand at room temperature for no more than 30 minutes. Meanwhile, combine sauce ingredients and refrigerate until needed.

Preheat the barbecue to medium heat. Thread strips onto eight metal skewers; Discard the marinade. Grill the skewers, uncovered, for 5 minutes per side. Cut the onion into ½ inch (1 cm) slices and grill for a few minutes on each side. Remove from heat and cut the slices into quarters.

Wrap the pita bread in foil and heat it on the grill. Arrange hot pitas on plates. Spread yogurt sauce on pita, top with tomatoes, cucumber and grilled onion and two skewers of chicken. Fold up the sides of the bread, pull the skewers through the meat, and eat the pita like a taco. Serve with a Greek salad.