Cut the chicken breast into strips place into a clean bowl.
Chop the garlic, slice the red onion, chop thyme, chop the rosemary and mix with the sliced chicken strips add the olive oil, red wine vinegar, honey and the dry oregano.
Wrap the bowl with clingfilm and put it into the fridge.
Leave to marinade in the fridge for preferably 1 hour, but longer if possible.
In a very hot large non-stick pan add the chicken along with the ingredients of the marinade and sauté for 2 minutes on each side without stirring.
When the meat is nicely colored, crispy and tender inside season with a pinch of salt and black pepper.
Chop the mint, juice the lemon and in a clean bowl mix the yogurt, mint ,lemon juice with a pinch of salt and black pepper.
Dice the feta in to 1cm cubes.
Cut the tomatoes into quarters.
To serve, spread some yogurt sauce in the pita breads and top with the slices of chicken, red onion, tomatoes and cubed feta.
«You can replace the chicken with beef or pork and add baby gem lettuce to add a more crisp texture.»