Instructions
• In a large bowl, combine the lemon juice, garlic, white wine vinegar, Greek yogurt, oregano, Greek seasoning, and chopped red onion.
• Add the chicken and toss until well coated.
• Cover and refrigerate for at least 1 hour.
• Meanwhile, prepare the tzatziki by mixing the Greek yogurt, cucumber, garlic, salt, and black pepper in a bowl.
• Cover and refrigerate until ready to serve.
• Preheat the oven to 200°C (400°F).
• Thread the marinated chicken onto skewers or arrange on a lined baking tray.
• Bake for about 25–30 minutes, turning halfway through, until the chicken is golden and cooked through.
• Let the chicken rest for a few minutes, then slice or chop into bite-sized pieces.
• Warm the gluten-free pita breads or flatbreads.
• Fill each with the cooked chicken, chopped tomatoes, cucumber, lettuce, and feta if using.
• Spoon the tzatziki generously over the top.
• Fold or wrap and serve immediately.
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