Chicken Gyros

• 1 tsp. olive oil
• 1 1/2 lb. skinless, boneless chicken-breat halves
• 1/2 tsp. dried oregano
• salt and pepper
• 1/4 c. tahini
• 1/4 c. water
• 3 tbsp. nonfat plain yogurt
• 1 tbsp. fresh lemon juice
• 1 clove garlic
• 1/4 c. Cilantro leaves
• 1/4 tsp. ground red pepper (cayenne)
• 4 pitas
• 2 c. romaine lettuce
• 1/2 seedless cucumber
• 1 large tomato
• 2 green onions

1. In 12-inch nonstick skillet, heat oil 1 minute on medium.
2. Sprinkle chicken with oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and toss to coat.
3. Add chicken to skillet and cook 5 to 7 minutes or until chicken is no longer pink throughout.
4. Transfer chicken to plate or bowl; cover with foil to keep warm.
5. Meanwhile, make tahini sauce: In small bowl, with wire whisk, combine tahini, water, yogurt, lemon juice, and garlic.
6. Stir in cilantro, ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
7. Makes about 3/4 cup tahini sauce.
8. To serve, cut off one-fourth of each pita and save for use another day.
9. Carefully open each pita pocket and fill with one-fourth each romaine, cucumber, tomato, chicken, and green onions.
10. Top with tahini sauce; serve gyros with any additional sauce on the side.

olive oil, skinless, oregano, salt, tahini, water, nonfat plain yogurt, lemon juice, clove garlic, cilantro, ground red pepper, pitas, romaine lettuce, cucumber, tomato, green onions

Taken from www.delish.com/recipefinder/chicken-gyros-recipe (may not work)