Ingredients:
4 pieces pita bread
3 t. red wine vinegar
1 T. lemon juice
1 1/2 t. dried oregano
1 1/2 t. dried thyme
1/4 c. olive oil
2 medium tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 c. crumbled feta
1/4 c. kalamata olives, pitted
4 boneless, skinless chicken breast, cut into thin strips
1/2 c. plain yogurt (Greek yogurt is good)
1 small cucumber, peeled and roughly chopped
1 1/2 T. dill

In a large bowl, combine 2 t. vinegar, lemon juice, oregano, thyme and salt and pepper to taste. Whisking constantly, slowly pour oil into bowl. In a separate bowl, combine tomatoes, onion, feta and olives. Pour 2 1/2 T. of vinegar mixture on top, mix and set aside. In another bowl, combine yogurt, cucumber, dill and 1 t. remaining red wine vinegar. Mix and set aside.

Now, slice the chicken into thin strips and marinate in the remaining vinegar mixture. Either grill or broil (high heat) the chicken until cooked through. When chicken is done, warm the pitas on the grill or in the oven, watching closely so they don't burn.

To serve, spread yogurt mixture on pita. Top with chicken and tomato mixture and enjoy!