Ingredients Weight Measure
Chicken breasts, boneless & skinless 12 ea.
Olive oil as needed
TABASCO® brand Garlic Pepper Sauce 1 oz.
Bacardi® Limon 5 oz.
Salt 1 tsp.
Pepper 1/2 Tbsp.
Tomato 1 ea.
Red onion 1 ea.
Cucumbers 2 ea.
Plain yogurt 2 pts.
Dill, fresh to taste
Lettuce 1 head
Pita bread 12 ea.
Feta cheese, crumbled 12-14 oz.


  1. Rinse chicken breasts and pat dry with a paper towel; then lay in appropriate-sized vessel for marinating.
  2. Add enough olive oil to lightly coat the breasts; add TABASCO® Garlic Pepper Sauce, Bicardi® Limon, salt and pepper. Mix all ingredients well to make marinade and refrigerate.
  3. Clean cutting surface well before preparing other ingredients. Small dice both tomato and onion and place in small containers separately. Refrigerate for garnishing the sandwiches later.
  4. Peel & seed cucumbers, rough chop and then place them in a food processor. Pulse machine and scrape sides occasionally to puree cucumber. Slowly add plain yogurt until creamy and smooth. Add salt and dill to taste. Refrigerate until ready to prepare sandwiches.
  5. Clean and prepare lettuce for sandwiches by personal preference - whole leaf, rough chopped or shredded.
  6. Heat iron skillet, either on stove or barbeque grill, on a low heat to softly warm flatbread. (Slightly warming pita bread will prevent it from breaking apart while eating).
  7. On a grill, cook marinated chicken breasts. Allow to rest for approximately 5 minutes before cutting into large chunks.
  8. To serve, add lettuce to warmed flatbread as a base, add TABASCO®-grilled chicken, and garnish with diced onion & tomato and crumbled feta. Top with cucumber yogurt sauce.

Yield: 12 servings