Slice the chicken breast into thin strips. In a bowl, combine the chicken with Greek yogurt, lemon juice, minced garlic, olive oil, oregano, smoked paprika, chili flakes, salt, and pepper. Marinate for at least 30 minutes.
In a skillet over medium heat, cook the marinated chicken for 6-8 minutes, until golden brown and cooked through. Stir in the Erős Pista or hot sauce at the end.
Slice the tomatoes, cucumber, and red onion into thin rounds.
Chop the iceberg lettuce and crumble the feta cheese.
Warm the pita bread in a skillet or oven until soft and pliable.
Fill each warm pita with the cooked chicken strips, fresh vegetables, and feta cheese.
Drizzle with tzatziki sauce, and add extra hot sauce if you like it even spicier.
Serve immediately. Best enjoyed warm.
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