Greek chicken pitas ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fine dry bread crumbs |
| 2 | tablespoons | Skim milk |
| ½ | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| 12 | ounces | Ground chicken or turkey |
| ½ | cup | Plain nonfat yogurt |
| ½ | small | Cucumber, seeded and chopped (1/3 C) |
| 1 | Green onion, thinly sliced | |
| 2 | tablespoons | Snipped fresh mint **OR** |
| ½ | teaspoon | Dried mint, crushed |
| ⅛ | teaspoon | Sugar |
| 2 | Pita rounds, halved | |
| 1 | cup | Shredded lettuce or fresh spinach |
Directions
Combine bread crumbs, milk, oregano, cumin, coriander, garlic salt and pepper. Add chicken and mix well. Form into 4 oval patties about ½" thick. Place patties on unheated rack of a broiler pan. Broil 4-5" from heat for 5 minutes. turn and broil another 5-10 minutes until chicken is no longer pink. Meanwhile, stir together yogurt, cucumber, green onion, mint and sugar. Mix well. To serve, split open each pita half forming a pocket. Place some of the lettuce and a chicken patty in the pocket; top with yogurt mixture. 4 servings.
Per serving: 208 cal., 5g fat, 41mg chol., 380mg sod., 23g carb., 0g fiber, 17g pro., 1½ bread and 1 ½ meat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95