Spicy Chicken Pitas

Add chicken to a Ziploc bag. Pound to even thickness if needed.
Add oil, red wine vinegar, garlic powder, paprika, oregano, salt, cayenne pepper and toss to coat.
Let marinate in the fridge at least 2 hours or overnight.
Cook chicken as desired – bake, grill, air fry. I cook mine in the air fryer at 400 degrees for 12-14 minutes or until it reaches 165 degrees F.
Let the chicken cool and then thinly slice.
Mix yogurt with garlic, lemon juice, salt and grated cucumber. Add chopped fresh dill if desired. Store in the fridge.
When ready to eat, fill pitas with chicken and chopped veggies. Top with sauce and enjoy

Ingredient :

1.5 pounds boneless, skinless chicken (breasts or thighs)
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1 tsp cayenne pepper
2 Tbsp oil
2 Tbsp red wine vinegar
1/3 cup whole milk plain yogurt (I use Greek but regular is fine)
2 Tbsp finely diced or shredded cucumber
1/2 tsp garlic powder (or grated fresh garlic)
Squeeze of fresh lemon juice
Pinch of salt
Whole wheat pitas, halved
Additional diced veggies: tomato, lettuce, red onion, cucumber