Chicken pitas with yogurt-dill Sauce
8
Points®
Total time: 25 min • Prep: 6 min • Cook: 19 min • Serves: 4 • Difficulty: Easy
These sandwiches are more like a gyro instead of a stuffed pita. A combination of warm chicken and cool crisp veggies are piled on top of a soft pita round. This irresistible filling then gets drizzled with a creamy, tangy yogurt sauce and sprinkled with briny feta cheese. Plan to double the sauce to serve with raw veggies, like carrots, cherry tomatoes, or cucumbers, as a snack or spooned over grilled meat or fish. It will keep in the refrigerator for up to a week. You could use wraps instead of pita to roll up this sandwich, or add more lettuce and serve it as a salad.
Ingredients
Plain low fat yogurt
¾ cup(s)
Fresh lemon juice
1 tsp
Dill
1½ tsp, fresh, chopped
Table salt
¾ tsp, divided
Paprika
⅛ tsp
Uncooked skinless boneless chicken breast
12 oz, 4 halves
Dried oregano
½ tsp
Black pepper
¼ tsp
Paprika
¼ tsp
Olive oil
2 tsp
Onion
1 small, sliced
Fresh lemon juice
1 Tbsp
Iceberg lettuce
1⅓ cup(s), chopped, shredded
Tomato
1 cup(s), chopped
White pita
4 large, 6-inch, warmed
Crumbled feta cheese
¼ cup(s), 1 ounce
Instructions
1
Combine yogurt, 1 teaspoon lemon juice, dill, 1⁄4 teaspoon salt and 1⁄8 teaspoon paprika in a bowl; cover and chill.
2
Sprinkle chicken with oregano, pepper, remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3
Cut chicken into 1⁄4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4
Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up. Yield: 4 servings (serving size: 1 pita).
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