serves 8 ( 1 pita half = 5 points + )
- 6 T. plain fat-free Greek yogurt
- 2 T. shredded cucumber
- 5 tsp. fresh lemon juice, divided
- 5 garlic cloves, minced
- salt to taste
- 1 T. olive oil
- 1 tsp. dried oregano
- salt and pepper to taste
- 1 lb. boneless, skinless chicken breast, cut into 1" cubes
- 8 pita pocket halves
- 1 c. shredded lettuce
- ½ c. thinly sliced red onion
- 16 cucumber slices
- 16 slices plum tomato
Combine yogurt, shredded cucumber, 1 T. lemon juice and garlic in a small bowl. Season with salt to taste; set aside.
Combine remaining 2 tsp. lemon juice, olive oil, oregano, salt, pepper and chicken in a medium bowl.
Heat a nonstick skillet coated with cooking spray. Cook chicken until no longer pink and until all liquid is evaporated.
Divide chicken evenly among pita halves. Top with sauce and toppings.
adapted from "Cooking Light"