Greek Chicken Sandwiches with Yogurt-Cucumber Sauce

*We tried this recipe last week and I really liked it. I dont do cucumbers so I left those out and added tomatoes, I used the flatbread from TJs as its softer than pitas.

This is a summery meal with cooling cucumbers and creamy yogurt. For a vegetarian alternative, use garbanzo beans (also called chickpeas) in the sandwiches instead of the chicken. Serve it with Greek-Style Green Beans (you can also peel, slice and serve the 1/2 cucumber that wasn't used in the recipe).
1 lb. boneless, skinless chicken breasts or canned garbanzo beans, if using the beans, drain and rinse them
1 Tbsp. olive oil
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 cup plain nonfat or lowfat yogurt, preferably Greek yogurt
1 tsp. minced garlic, (1 - 2 cloves)
2 tsp. fresh oregano, mint or dill, chopped
1/2 tsp. honey
1/2 cucumber, peeled and finely diced or shredded (1 cup total)
4 whole wheat or white pita breads
1 tomato, diced
(If you are making the green beans, start them first.) Cut the chicken into 1/2-inch wide strips and toss it with the oil, salt and pepper. (If using garbanzo beans, warm them in the microwave or on the stovetop with the oil and black pepper, and omit the salt.)
Heat a large heavy skillet over medium heat. Cook the chicken until it is browned on the outside and no longer pink in the middle, turning occasionally, 5-7 minutes.
Meanwhile, in a medium serving bowl, combine the yogurt, garlic, oregano, mint or dill, honey and cucumber.
Warm the pita in the microwave or conventional oven (10 - 15 minutes at 300 degrees, wrapped in foil) to soften it.
Assemble the sandwiches at the table by stuffing or wrapping the chicken (or garbanzo beans) in the pita pockets and topping it with the yogurt sauce and tomato. Serve the sandwiches warm.
Scramble Flavor Booster: Use lots of fresh herbs in the yogurt sauce, and season the chicken with freshly ground black pepper before cooking it.
Tip:
If your market carries a range of yogurts, look for Greek yogurt, such as Fage, which has a much richer and smoother taste and texture than American yogurts.