Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1

It was a hot 102 degree day in Nevada and I wanted to make something that would not require much time in front of a heat source. Zo had already baked and the kitchen was as close to hell on earth as you could get. I decided I would take everything out of the refrigerator remotely associated with Mediterranean cuisine and make some pitas out of it. I had grabbed down some chicken earlier and decided I would grill it outside. Being that it was so hot I waited to the very last minute before our company was arriving to throw the chicken on the grill. This meal was light, refreshing and very summerish tasting. We had these along with some sweet white wine as we hid from the desert sun. I hope you enjoy!

Ingredients:
Pita
1/4 tsp smoked paprika
fresh crack pepper (to taste)
1 1/2 tsp olive oil
2 chicken breasts
4 wheat pitas

Filling
1/2 cup romaine lettuce (chopped)
1 green onion (chopped)
1 shallots (diced)
16 kalamata olives (diced)
12 white grapes (diced)
8 cherry tomatoes (chopped)
1/3 cup English cucumber (sliced and halved)

Sauce
1 tbsp fresh mint (diced)
1 tbsp 1 tsp fresh cilantro (diced)
1/4 cup mayonnaise
1 tbsp Greek yogurt
1 tbsp feta (crumbled)
2 tsp Sauvignon Blanc
1 tsp Italian volcano lemon juice
fresh crack pepper (to taste)

Sauce
Whisk together all ingredients in a small bowl till mixed well, cover and then sit in refrigerator until ready to use.

Filling
Toss all ingredients together by hand till mixed well, cover and then sit in refrigerator until ready to use.

Pita
Preheat grill to medium heat.

Poke both sides of chicken breasts all over with fork. Crack with fresh pepper and then sprinkle smoked paprika over both sides and rub into meat. Drizzle olive oil over chicken breasts and rub all over meat. Microwave chicken on 30 percent power for 2 minutes. Remove from microwave and place directly onto heated grills lower rack. Let cook for 4-5 minutes and then flip and cook for an additional 4-5 minutes or until done.

Remove from grill and slice into 1/2 inch pieces.

Stuff all pitas equally with chicken, then filling and then drizzle desired amount of sauce over each one. Serve while chicken is still warm.