Categories: Grilling

Ingredients

• 4 boneless, skinless chicken breast halves (4 ounces each)
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup 2% plain Greek yogurt
• 1/2 cucumber, peeled, seeded, and chopped
• 1 small clove garlic, minced
• 4 large whole wheat pitas (6 to 8 inches)
• 1 cup chopped romaine lettuce
• 1/2 tomato, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (1 ounce)

Directions

1. Coat a grill pan with cooking spray and heat over medium-high heat.

2. In a bowl, combine the chicken, oil, oregano, salt, and pepper. Grill the chicken for 5 to 6 minutes per side, or until the thickest portion reaches an internal temperature of 165°F and the juices run clear. Transfer to a cutting board and cut into thin slices.

3. Meanwhile, in a small bowl, combine the yogurt, cucumber, and garlic. With the tip of a knife, cut an opening in one side of each pita.

4. Fill each pita with one-fourth of the romaine, tomato, onion, feta, and chicken. Spoon the yogurt-cucumber sauce over the chicken.

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