Chicken Gyros with Yogurt Dill Sauce

I used leftover turkey instead of the Tyson chicken.  I substituted dried dill weed for the fresh because they didn't have that in our local store.  We served it with a Greek salad.  I think a couscous dish would be good with it, but I didn't have time to look for a recipe.  You can make the dill sauce ahead of time and store it in the refrigerator to save time when you are actually ready to eat.

Chicken Gyros
1 bag (6 ounces) Tyson grilled and ready fully cooked grilled chicken breast strips
1 teaspoon dried oregano
1 teaspoon chopped fresh dill
Salt and pepper, to taste
2 tablespoons olive oil, divided
2 medium onions, thinly sliced
1 tablespoon fresh lemon juice
4 pita bread rounds, heated

Yogurt Dill Sauce
1 cup fat free plain yogurt
2 tablespoons chopped fresh dill
1 large garlic clove, minced
1 teaspoon fresh lemon juice
Salt and pepper, to taste

Place chicken in a bowl.  Sprinkle with oregano, 1 teaspoon dill, salt and pepper.  Toss to coat.  Heat 1 tablespoon oil in heavy skillet over medium high heat.  Add chicken;  cook and stir until brown and heated through, about 2 minutes.  Transfer to a plate.

Add remaining 1 tablespoon oil to skillet.  Add onions; cook and stir until beginning to brown, about 10 minutes (or longer depending on how you like your onions).  Return chicken and juices to skillet.  Add 1 tablespoon lemon juice.  Stir until heated, about 2 minutes.

To make the sauce, stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bown to blend.  Season with salt and pepper.

Put the chicken mixture in or on the pita.  Spoon the sauce over the chicken.

(4 servings)