In a large bowl, mix the chicken tenders with the Black Market Spice Merchant 'Greek to Me' spice rub and set aside.
Halve the cucumber and put half aside for later. With the remainder cucumber, use a spoon to scrape out the seeds from the middle. Grate the cucumber and use paper towel to squeeze out the excess liquid.
Add the cucumber to a small bowel with the Greek yoghurt, lemon juice, Cobram Estate Garlic Infused Olive Oil, and a dash of salt and pepper. Sit for 20min to allow the flavours to meld.
Dice the rest of the cucumber and tomato for the salad.
Heat a grill or pan with more Cobram Estate Garlic Infused Olive Oil on medium high. Add the chicken to the grill once hot and cook for 2-3minutes on each side until golden brown and cooked through.
Meanwhile, heat a small frypan to warm the pita breads on low/medium heat. Heat on pan until warm.
To assemble your pita wraps, add the salad vegetables first, then the chicken and tzatziki. Wrap the sides of the wrap inwards, followed by the bottom to give you the perfect wrap!