- 1 pound boneless, skinless chicken thighs, pounded 1/2-inch thick
- 2 tablespoons olive oil
- 1 red onion, halved and sliced
- 4 pita breads, warmed
- 8 ounces store-bought tzatziki
Season chicken. In large nonstick skillet, heat oil over medium-high. Add chicken; cook, turning once, until cooked through, 8 minutes. Transfer to cutting board. Increase heat to high. Add onion; cook, stirring often, until charred, 2 minutes. Slice chicken. Top pitas with tzatziki, chicken and onions. Fold over.