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Pita Sandwich |
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Serves: 4 Print this RecipeServing Size: 1 sandwich Pita breads are available in the deli section of most supermarkets. They come in various sizes and flavors. I prefer the whole-wheat ones. Especially good with chicken picked off the bones from making chicken stock. 2 6-inch whole-wheat pita breads 4 ounces cooked chicken, slivered 1 ripe tomato, thinly sliced 1 small cucumber, slivered or grated 1/2 cup herbed yogurt Herbed Yogurt: 1/2 cup low-fat plain yogurt 1/4 cup cucumbers, diced or grated 1 clove garlic, minced 1 tablespoon white vinegar 1 tablespoon fresh mint leaves, chopped or 1 tsp. dried 1. Combine Herbed Yogurt ingredients. Chill to allow flavors to blend. (May also be used as a dip or salad dressing.) 2. Heat pitas. Cut in half crosswise and pull apart to make pockets. 3. Divide the chicken, tomato, and cucumber evenly and place in the four pita pockets. 4. Top with herbed yogurt. Garnish with dried oregano. With Herbed Yogurt EXCHANGES Starch/Bread 2 Lean Meat 2 NUTRITION FACTS Calories 192 Carbohydrate 23 grams Protein 16 grams Fat 4 grams Saturated fat trace Cholesterol 34 milligrams Fiber 1 grams Sodium 221 milligrams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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