Cumin Chicken with Tzatziki in Pita Pocket Tortilla

Store bought tzatziki can be used to cut down on preparation time or make your own (recipe below). Cutting your vegetables while the chicken is cooking is another way to get this meal on the table quickly. Store leftover chicken and vegetables in separate containers and refrigerate overnight. This makes a great salad for next day’s lunch.

Serves 4

1 lb. (450 g) boneless chicken breasts, skinned and cut into strips
1 Tbsp. extra virgin olive oil
1 Tbsp. crushed garlic
1 medium red onion, diced
3 tsp. ground cumin
1 Tbsp. fresh dill, finely chopped
juice of ½ a lemon
½ tsp. salt and ¼ tsp. black pepper
½ English cucumbers, with skin, finely chopped
2 tomatoes, diced
½ cup (120 ml) tzatziki
2 cups (475 ml) lettuce, shredded
4 whole wheat pita pockets, cut into halves


In a large skillet, over medium heat
SAUTÉ onion and garlic in olive oil for 3 minutes
ADD chicken strips and
SEASON with cumin, dill, salt and pepper
SAUTÉ for 10 minutes
ADD lemon juice (and a little water if mixture is dry)
COOK until chicken is done, about 7 minutes
SET aside
WARM pita pockets slightly in a toaster
OPEN gently and STUFF first with shredded lettuce
FOLLOWED by chicken mixture, cucumber and tomatoes
DRIZZLE with tzatziki (about 1 Tbsp. for each half)

Dairy free: Use organic mayonnaise (Spectrum brand) instead of tzatiki.
Wheat free: Use rice or corn tortillas