Chicken Gyro Recipe

Make Tzatziki Sauce: Squeeze out as much water from the diced cucumber as possible. Put in a food processor with 1 cup plain Greek yogurt, 1 tablespoon garlic, 2-3 teaspoons lemon juice, 2 teaspoons fresh mint leaves, 1/2 teaspoon dried dill, and 1/4 teaspoon ground black pepper. Blend until consistency is smooth. Taste and adjust any seasoning, as-desired. Place in refrigerator, so that sauce can thicken.
Marinate Chicken: Cut 1 pound boneless, skinless chicken breasts into strips (about the size of a chicken tender). Place in a medium-sized bowl and season with a little kosher salt and ground black pepper. Pour 4 tablespoons of the Greek Vinaigrette over the chicken, toss to coat. Place in the refrigerator, covered, for 30 minutes.
Prep Veggies: Add 1 cup cherry tomatoes, 1 cup English cucumbers and ¼ cup red onion to a small mixing bowl. Toss with the remaining 1 tablespoon of Greek Vinaigrette.
Cook Chicken: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil; swirl to coat the pan. In batches, cook chicken 2-3 minutes per side or until fully cooked (it is fully cooked when it reaches an internal temperature of 165℉). Remove from pan and place on a plate.
Make Gyros: Take a piece of pita bread and place a couple pieces of butter lettuce on top. Add cooked chicken, tzatziki sauce, and the cucumber mixture. Enjoy!