1/4 cup lemon juice
2 tablespoons olive oil
3/4 teaspoon garlic, minced- divided use
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
1/2 cup cucumber, chopped
1/3 cup nonfat yogurt, plain or 1/3 cup low-fat yogurt
1/4 teaspoon dill weed
2 gyro bread or 2 pita bread
1/2 small red onion, thinly sliced


1  Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.
2  Add chicken and seal bag.
3  Turn bag and gently move chicken around to distribute marinade evenly.
4  Refrigerate at least 1 hour.
5  In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.).
6  Drain chicken, discarding marinade.
7  In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.
8  Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.
9  Lettuce and tomato may be added if you like.
10  Fold in half and enjoy.Source:    http://greek.food.com/recipe/chicken-gyros-for-2-141367