Prepare Cucumber Sauce and refrigerate. Prepare Greek Orzo Salad.
In a resealable plastic bag, marinade chicken breast, in the refrigerator, in olive oil, white wine, lemon juice, salt, pepper, oregano, mint, and garlic. Marinade approximately 6 hours or overnight.
When ready to cook, remove chicken from marinade; discard marinade.
Preheat barbecue grill. Grill chicken breasts approximately 5 minutes per side or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from grill, transfer chicken to a dish, and cover with aluminum foil for approximately 10 minutes. After 10 minutes, cut the chicken breasts into serving-size pieces.
While the chicken is cooking, either heat a non-stick pan, brushed with olive oil, and quickly heat pita rounds on each side until just warmed or heat on the grill along with chicken. Make sure the pita round are still pliable and not hard.
Transfer each pita round to a serving plate, top with small butter lettuce leaves, chicken, red onion, and put cucumber sauce on top.
Serve with Cucumber Sauce and Greek Orzo Salad on the side.
1 clove garlic, diced or minced
1/2 teaspoon coarse salt
Freshly-ground black pepper to taste
1/4 cup plain Greek yogurt
1/8 cup non-fat sour cream
1/2 tablespoon freshly-squeezed lemon juice
1/2 teaspoon rice vinegar
1/2 to 1 tablespoon chopped fresh dill
1/4 teaspoon Greek seasoning
1/2 of a English cucumber, seeded and shredded English cucumber
In a bowl, combine garlic, salt, pepper, yogurt, sour cream, lemon juice, rice vinegar, dill, and Greek seasoning. Adjust seasonings to your taste.
Add the shredded cucumber to the prepared sauce; cover and put into refrigerator for several hours or overnight.
Greek Orzo Salad:
2/3 cup uncooked Greek Orzo pasta
Chicken broth or stock
2 tablespoons diced red onion
1 teaspoon dried Greek Oregano
2 tablespoons pitted and sliced Kalamata olives
1/2 cup grape tomatoes, cut in half
2 to 3 tablespoons feta cheese
1 1/2 tablespoon chopped fresh parsley
Greek Dressing (see recipe below)
Cook the Greek Orzo in chicken broth according to directions on package. Drain and let cool.
Once cool, gently stir in the onion, oregano, olive, tomatoes, feta cheese, and parsley; set aside.
Prepare Greek Dressing. Add to orzo salad mixture, tossing gently, but well. Cover and refrigerate.
Serve at room temperature.
2 tablespoons extra-virgin olive oil
1/2 tablespoon champagne vinegar
1/2 lemon, juiced
In a small bowl, combine olive oil, champagne vinegar, and fresh lemon, juice; whisk until combined.