Greek chicken pitas
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy an upscale chicken sandwich with loads of flavor. These fresh and flavorful chicken pitas are stuffed with plum tomatoes and cucumbers. This recipe also works with lamb and pork. A yogurt sauce simply seasoned with garlic and lemon adds a zesty flavor to these pita wraps, The sauce can be made ahead and refrigerated for even faster preparation. Sprinkle chicken and vegetables with fresh lemon juice before stuffing into pitas, if desired.Serve these pitas with fresh fruit or a Greek coleslaw.
Ingredients
Plain fat free yogurt
0.667 cup(s)
Garlic
1 medium clove(s)
Fresh lemon juice
1 Tbsp
Uncooked boneless skinless chicken thigh(s)
1 pound(s)
Cooking spray
2 spray(s)
Plain fat free yogurt
0.667 cup(s)
Cilantro
2 tsp
Ground cumin
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Whole wheat pita(s)
4 small
Plum tomato
2 medium
Cucumber(s)1
1 small
Instructions
1
In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours.
2
Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes.
3
Meanwhile, combine sauce ingredients in a small bowl; stir well.
4
Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.
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