•Marinade:
•1/6 cup olive oil
•1/8 cup fresh lemon juice
•2 tsp garlic, pressed or minced
•1/3 tablespoon dried mint
•1/3 tablespoon dried oregano
•1/3 tablespoon black pepper
•1/6 tablespoon salt
•Chicken Gryos:
•1 2/3 pound boneless, skinless chicken breasts, cut into bite-sized pieces
•4 pitas
•2 ounces feta, crumbled
•Yogurt-Dill Sauce:
•1/4 pound cream cheese, softened (can use low fat cream cheese)
•2/3 cup natural plain yogurt (can use low or non fat yogurt)
•2 tsp fresh lemon juice
•1/3 teaspoon garlic, pressed or minced
•1/6 tablespoon dried dill
•1/3 teaspoon salt

Directions
1.In a medium bowl, whisk together all marinade ingredients. Set aside 3/4 cup marinade.
2.Pour remaining marinade over chicken pieces and stir to combine. Marinate, refrigerated, 2 hours.
3.In a large skillet over medium-high heat, add chicken and saute until cooked through. Work in batches as necessary.
4.Transfer chicken to large bowl, removing batches from skillet with a slotted spoon. Cool.
5.Package cheese in snack bags (1/2 ounce per serving).
6.Place a package of chicken, a pita, and a package of cheese in each of one-gallon size freezer bags.
7.Seal bag, pressing out excess air. Freeze.
8.Yogurt-Dill Sauce: If substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in refrigerator in a coffee filter-lined sieve.
9.Combine all ingredients in a mixing bowl or processor.
10.Beat or process until smooth.
11.Preheat oven to 350F. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave until heated through. Top pita rounds with chicken, Yogurt-Dill Sauce, and crumbled feta. Add fresh, sliced tomato if desired.

Duration : 0:6:55

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