Chicken and tzatziki–stuffed pitas
3
Points®
Total time: 7 min • Prep: 7 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
If you’re a fan of feta cheese, you’ll love these sandwiches stuffed with a Greek-inspired chicken salad. Once you try the tangy and refreshing dressing, you'll want to use it as snack dip for raw veggies like grape tomatoes, carrot sticks, and red bell pepper strips or as a sauce to spoon over grilled chicken or beef. For a flavor boost, stir some chopped fresh mint or dill into the dressing. To make this a portable lunch, pack the bread, chicken mixture, and lettuce and tomatoes separately and assemble just before eating. Serve alongside cubed honeydew melon, cantaloupe or a combination of both.
Ingredients
Plain fat free yogurt
¾ cup(s)
Cucumber
⅓ cup(s), shredded, gently squeezed dry
Garlic
1 small clove(s), minced
Table salt
¼ tsp
Black pepper
⅛ tsp
Whole wheat pita
2 small, halved
Cooked skinless boneless chicken breast
1½ cup(s), chopped, or shredded
Tomato
1 large, cut into 8 slices
Lettuce
4 leaf/leaves, large, romaine variety
Reduced fat feta cheese
¼ cup(s), crumbled
Instructions
1
Stir together the yogurt, cucumber, garlic, salt, and pepper in a small bowl. Cut each pita in half. Spread half of the yogurt mixture inside the pitas.
2
Layer the chicken, tomato, lettuce, and feta evenly inside the pitas. To serve, top with the remaining yogurt mixture. Yields 1 sandwich per serving.
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