Portion Size: 1 wrap

Ingredients: Yields: 8 servings

Ingredients	Notes:
11/2 lbs. boneless skinless  chicken breasts	Trim all visible fat and skin, cut into strips
½ cup cucumbers	Washed, trimmed and coarsely chopped
½ teaspoon dried dill weed
2 tablespoons garlic (divided)	Washed, peeled, and minced
2 tablespoons distilled white vinegar
2 tablespoons lemon juice (divided)
1 teaspoon onion powder
2 Tablespoons olive oil (divided)
1/4 teaspoon salt
¼ teaspoon oregano, dried
¼ teaspoon black ground pepper
2 tablespoons red wine vinegar
8 (6 inch) Pita bread rounds
½ cup tomato diced	Washed, trimmed and diced
¼ cup red onion	Washed, trimmed and diced
1 cup lettuce	Washed, trimmed and shredded

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place Greek yogurt, cucumber, dill weed, ½ garlic, ½ of lemon juice, white vinegar, 1/2 olive oil, pepper and salt in a blender. Blend until smooth. Chill.
2	Wisk together, remaining garlic, lemon juice, red wine vinegar, remaining olive oil,  and oregano in a large pan. Season with salt and pepper.  Stir in chicken strips and toss to evenly coast.  Cover and marinate in refrigerator for 1 hour.
3	Pre heat the oven’s broiler and set the oven rack about 6 inches from the heat source.
4	Remove chicken from marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet. Broil 2- 4 minutes per side. Allow to rest for 5 minutes.	Cooked to minimum 165F degrees.
5	Heat oil in large skillet over medium heat.  Heat pita bread in skillet  until warm and soft.  Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onions and lettuce.	Chilled internal temperature maintained at 41°F.