½ English cucumber, peeled, seeds removed, and finely chopped
¾ cup low-fat plain Greek yogurt
2 cloves garlic, minced
1 Tbsp red wine vinegar
1 Tbsp fresh dill, minced
¼ tsp salt
Instructions
Combine the lemon juice, yogurt, oregano, and salt in a large bowl and add the chicken tenders, tossing to coat well on all sides. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add half of the chicken tenders to the pan, discarding any excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes or until browned; flip and cook for 3-4 minutes or until the chicken is cooked through. Transfer to a platter, and repeat with the remaining oil and chicken.
Meanwhile, prepare the tzatziki sauce by combining all ingredients in a small bowl. Stir until combined. Cover and refrigerate for 30 minutes or up to 3 days.
Warm the pita bread in a toaster oven or in the microwave for 10-15 seconds.
Spread some of the tzatzhiki sauce onto the warm pita bread. Top with tomatoes, sliced red onion, 2-3 slices of chicken tenders (depending on size), and 1 tablespoon crumbled feta. Fold the pitas and wrap in parchment paper or serve immediately.