A few ways we like to use it.

Ingredients

• 2 tablespoons olive oil
• 8 boneless & skinless chicken thighs
• Cumin, oregano, salt & pepper, to taste
• 4 naan breads (or pocketless pitas)
• Romaine lettuce
• Red onion
• Cherry tomatoes
• Casablanca Tzatziki Sauce

Instructions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with cumin, oregano, salt and pepper to taste. Cook until an instant-read thermometer inserted in the center of each piece registers 165°F, about 6 to 7 minutes per side. Cut into bite-size pieces.
2. Warm the naan bread in the oven under low broil for 3 minutes. While it warms, take the Casablanca Tzatziki Sauce out of the refrigerator and open it. Chop the romaine lettuce, red onion and cherry tomatoes.
3. Top the flatbreads with the chicken, romaine lettuce, onion, tomatoes and a generous spoonful of Casablanca Tzatziki Sauce. Fold and serve.