4 Greek pita bread rounds
1 recipe cajun dip (see below)
3 blackened chicken breast halves, sliced
1 large onion, chopped
2 medium tomatoes, diced
Crumbled feta cheese
Dried Greek Oregano

Make the pita bread and according to the recipe instructions unless you
are buying them from the store.

To prepare the cajun dip, add 3/4 cup Greek yogurt, 2 tablespoons tahini
1 tablespoon cajun seasoning, and 2 tablespoons chopped, fresh cilantro
to a food processor and pulse until smooth)

To prepare the blackened chicken, rub 4 chicken breast halves with cajun
seasoning and place on a grill that has been set to 400 degrees F.
Cook for about 10 minutes on each side, or until done.
Place a piece of aluminum foil down on a flat surface and place a slice
of pita bread in the center. Spread some of the cajun dip across the
middle of the pita bread. Top with chopped onion and tomato and then
add some of the blackened chicken. Sprinkle with feta cheese and some
dried oregano.
Roll the gyro and wrap it in aluminum foil so it can hold the shape.
Repeat until youve used up all the pita bread.