Mix olive oil, lemon juice, zest, garlic, oregano, salt, pepper (+ paprika/cumin if using).
3 Toss chicken with marinade.
4 Marinate: 30 min minimum, 2–12 hours best (fridge).
2) Cook the chicken (choose one)
5 Air fryer (fast, crisp edges):
6 Preheat to 400°F.
7 Cook chicken in a single layer 8–12 minutes, shaking/tossing once halfway.
8 Chicken is done when browned and 165°F in the thickest pieces.
9 Oven / sheet pan (best for larger batches):
10 Heat oven to 450°F.
11 Spread chicken on a lined sheet pan with space between pieces.
12 Roast 12–16 minutes, flipping once, until browned and 165°F.
13 (Optional finishing touch: broil 1–2 minutes for extra color—watch closely.)
3) Make the pita triangles
14 You can do this two ways:
15 A) Soft handheld triangles (wrap-style)
16 Warm pitas (dry skillet 20–30 sec/side, or microwave 10 sec under a damp towel).
17 Cut each pita into 4 triangles.
18 Assemble and serve immediately (soft + pliable).
19 B) Crisp pita triangles (chip-style)
20 Heat oven to 375°F.
21 Brush pitas lightly with olive oil, sprinkle salt + oregano/za’atar.
22 Cut into triangles, spread on a sheet pan.
23 Bake 8–12 minutes, flipping once, until crisp.
4) Assemble
24 On each pita triangle:
25 Spoon a little tzatziki
26 Add 3–5 pieces chicken
27 Top with cucumber + tomato + feta + herbs
28 Serve extra tzatziki on the side for dipping.
