Cut pita into eight wedges. Combine turkey, gyro seasoning, feta cheese crumbles (reserve a pinch for garnish), and 1/4 tsp. pepper in a medium mixing bowl. Thoroughly mix ingredients and form 8-10 ping pong ball-sized meatballs.

Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Place meatballs in hot pan and cook 7 minutes, or until browned on all sides. Transfer pan to oven and bake 7-9 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Be careful when removing pan from oven - handle will be hot! Thoroughly wash mixing bowl for later use.

While meatballs are cooking, place pita chips on prepared baking sheet and drizzle with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Bake 7-9 minutes, or until chips are lightly browned.

Mince dill (dill stems are tender and can also be minced). Hold romaine head at root end and chop coarsely. Trim cucumbers and cut into 1/4" dice. Cut Roma tomato into 1/4" dice. Zest lemon, halve, and juice. Peel and halve onion. Slice halves into thin strips like sticks (julienne).

In mixing bowl used for meatballs, combine Greek yogurt, dill (reserve a pinch for garnish), cucumber, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix together thoroughly.

Place romaine, red onion (start with 1/4 cup and add more to taste), and tomatoes on a plate. Add tzatziki next to salad and place meatballs on top. Garnish with remaining feta cheese, lemon zest, and dill. Drizzle extra tzatziki over or use as a dipping sauce. Serve pita chips on the side.