Pita chicken sandwiches

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
4 \N Chicken breast fillets boneless, skinless about 1 1/4 pounds
1 \N Medium onion, thinly sliced
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Wine vinegar
1½ teaspoon Chopped chives
½ cup Non-fat plain yogurt
1 \N Small cucumber, shredded about 1/2 cup
4 \N Slices pita bread 8-inch size

In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well.

In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. Then place ¼ of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each).

NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time. Cut each sandwich in half to serve.

Nutritional Information per Serving: 422 calories; 32⅗ grams protein; 11⅖ grams fat; 42⅕ grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium.

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