Yield: 4 servings
|2 tablespoons||Olive oil|
|4 \N||Chicken breast fillets boneless, skinless about 1 1/4 pounds|
|1 \N||Medium onion, thinly sliced|
|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.