Chicken Gyro Kits

In a medium bowl, whisk together all marinade ingredients. Set aside 3/4 cup marinade.

Pour remaining marinade over chicken pieces and stir to combine. Marinate, refrigerated, 2 hours.

In a large skillet over medium-high heat, add chicken and saute until cooked through. Work in batches as necessary.

Transfer chicken to large bowl, removing batches from skillet with a slotted spoon. Cool.

Divide evenly among one-quart size freezer bags. Divide reserved marinade evenly among chicken, shaking to distribute (1/2 tablespoon per serving). Seal bag, pressing out excess air. Refrigerate.

Wrap pitas in foil (1 per serving).

Package cheese in snack bags (1/2 ounce per serving).

Place a package of chicken, a pita, and a package of cheese in each of one-gallon size freezer bags. Seal bag, pressing out excess air. Freeze.

For Yogurt-Dill Sauce: If substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in refrigerator in a coffee filter-lined sieve.

Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among small freezer containers. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

Victoria's Note: When you want to use your Chicken Gyros Kits, defrost them in the refrigerator.

Preheat oven to 350degrees F. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave until heated through.

Stir Yogurt-Dill Sauce and transform into Tzatziki by adding 1/2 large cucumber which has been peeled, seeded, finely diced or shredded, and drained.

Top pita rounds with chicken, Yogurt-Dill Sauce, and crumbled feta. Add fresh, sliced tomato if desired.