Categories: Sandwiches/Wraps

Ingredients

• 6 tablespoons plain fat-free Greek yogurt
• 2 tablespoons shredded cucumber
• 1 1/2 tablespoons tahini (roasted sesame seed paste)
• 5 teaspoons fresh lemon juice, divided
• 5 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• Cooking spray
• 4 (6-inch) pitas, cut in half
• 1 cup shredded iceberg lettuce
• 1/2 cup thinly sliced red onion
• 16 (1/4-inch-thick) slices cucumber
• 16 (1/4-inch-thick) slices plum tomato

Directions

1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.

2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.

3. Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.

Email to a friend | Print this recipe | Back