Chicken Gyros with Tzatziki Sauce

These were fabulous.  Definitely a Pintrest win.  The whole family enjoyed these, and they were even better the second day.  Next time I'll be sure to marinate the chicken overnight and make the Tzatziki sauce the day before.

Marinade

• 1 lemon, juiced
• 1 cup plain yogurt
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 tsp paprika
• 1 1/2 lbs chicken tenders or thighs
• 1 TBS olive oil

Tzatziki Sauce

• 1/2 cucumber, seeded with skin removed
• 1 cup plain Greek yogurt, full fat
• 3 cloves garlic, minced
• 1 TBS red wine vinegar
• 2 tsp fresh dill, minced
• salt and pepper, to taste

For the Gyros

• Pitas or flat bread
• Tomatoes, quartered or sliced
• Red onion
• Avacado
• Sliced cucumber

1. Add chicken to a large zip lock bag.  In a mixing bowl, combine lemon juice, plain Greek yogurt, salt, oregano, and paprika.  Pour into zip lock bag and toss until the chicken is well coated.  Refrigerate at least 30 minutes, but ideally overnight.
2. Grate the cucumber, using a cheese grater.  Place on a couple paper towels and squeeze as much liquid out as possible.  Transfer the cucumber to a medium bowl and combine with the Greek yogurt, garlic, red wine vinegar, fresh dill, and salt and pepper to taste.  Cover the sauce and refrigerate until ready to use.  
3. Heat the olive oil in a large skillet over medium high heat.  Once hot, add the marinated chicken tenders or thighs to the skillet, working in batches if necessary.  Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes, or until fully cooked.
4. As the chicken cooks, warm the pita/flatbread
5. Build the gyros by spreading the Tzatziki sauce onto each pita, and top with fresh toppings and chicken.