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.
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.
* Use homemade or the types sold at Trader Joe’s or well-stocked grocery stores.
** How to make Greek Orzo Salad.
Greek Chicken With Cucumber Sauce And Orzo Salad Recipe: https://whatscookingamerica.net/karencalanchini/greekchicken.htm