For the Lemon-Herb Chicken & Chickpeas:

• 1 ½ cups plain non-fat Greek yogurt
• 1 large lemon (zested and juiced (about ¼ cup juice))
• 3 tablespoons extra-virgin olive oil (divided)
• 2 tablespoons red wine vinegar
• 5 cloves garlic (minced)
• 2 teaspoons dried oregano
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 ½ teaspoons kosher salt (divided)
• 2 lbs boneless (skinless chicken breasts, cut into thin strips)
• 1 15-ounce can chickpeas, rinsed and patted dry

For the Dill-Cucumber Yogurt Sauce:

• 1 cup plain non-fat Greek yogurt
• ½ English cucumber (finely grated and squeezed of excess water)
• 2 tablespoons fresh dill (chopped)
• 1 clove garlic (minced)
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil

For Assembly:

• 6 large (6-inch 100% whole-wheat pita breads)
• 2 Roma tomatoes (thinly sliced)
• 1 large red bell pepper (thinly sliced)
• 1 small red onion (thinly sliced)
• ½ cup pitted Kalamata olives (halved)
• 1 cup shredded romaine lettuce