step 1
To create the Ladolemono (lemon vinaigrette), juice the Lemon (1) into a large bowl, discarding the seeds.
step 2
Stir in the Dijon Mustard (1 Tbsp), Fresh Oregano (1/2 Tbsp), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 3
Slowly whisk in Olive Oil (2 Tbsp) and reserve the rest for plating.
step 4
Pat dry the Chicken Breasts (2) with paper towels and place in the bowl with the Ladolemono. Cover with plastic wrap and refrigerate for one hour.
step 5
Cut the Mini Cucumber (1) in half lengthwise and then into 1/4 inch dice and place in a medium bowl.
step 6
Mince the Garlic (2 cloves) and add to the cucumber. Remove the stems from the Fresh Dill (1/2 cup) and discard stems. Finely chop the dill and add to the bowl.
step 7
To the bowl with the cucumber mixture, stir in the Greek Yogurt (2/3 cup), White Wine Vinegar (2 Tbsp), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) until all ingredients are combined. Refrigerate until ready to use.
step 8
Cut the Lemon (1) into 4 wedges and hold for plating.
step 9
Cut the Beefsteak Tomato (1) and Red Bell Pepper (1/2 cup) into 1/2-inch slices and set aside. Peel the Red Onion (1) and cut into 1/4-inch slices and place in another medium bowl.
step 10
Drizzle the onions with Olive Oil (1 Tbsp), toss, and set aside. Wrap the Pita Bread (2) in foil.
step 11
When the time for the chicken is almost up, preheat the grill or grill pan over medium high heat.
step 12
To prevent sticking on the grill, use Vegetable Oil (as needed) to oil the grill grates. Grill the chicken breasts on each side for 4 minutes. Place the onions on the grill, and season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 13
Cook until charred and softened, about 4 minutes. Place the wrapped pita bread on the grill for about 30 seconds, until warmed through.
step 14
Cut the chicken into 1/2-inch cubes. Spread a spoonful of the Ladolemono down the center of each warm pita. Arrange the chicken pieces on top, followed by the onions, tomatoes and pepper slices, dividing them equally.
step 15
Season each with a pinch of Salt (to taste) and Ground Black Pepper (to taste) and top with the Arugula (2 3/4 cups) and Olive Oil (1/4 cup).
step 16
Spoon the tzatziki over the arugula and garnish with lemon wedges and serve and enjoy!
