6 Servings 12 min Cook
1 Tbsp Coconut Oil
2 Cup, chopped or diced Chicken Breast
1/2 Cup, crumbled Feta Cheese
1/2 Cup (8 fl oz) Plain Yogurt
1 Tbsp Dill
1 Tbsp Olive Oil
1 1/4 Tsp Garlic
1/2 Tsp, ground Oregano
6 Pita, large (6-1/2" dia) Pita Bread
1 Cup shredded Lettuce
1/2 Cup slices Cucumber
1/2 Cup cherry tomatoes Cherry Tomatoes
1/4 Cup, sliced Onions
Heat coconut oil in a sauté pan over medium-high heat.
Add chicken and cook for 7-12 minutes or until cooked through and no longer pink; set aside.
Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat.
Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds.
Add chicken, and cook for 2 minutes or until thoroughly heated.
Place 1/4 cup chicken mixture in each pita half; top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato.
Divide onion evenly among pitas.