Ingredients
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3/4 cup peeled seeded and diced cucumber
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2 garlic cloves, minced
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2 tablespoons lemon juice
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
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2 teaspoons olive oil
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4 lettuce leaves
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4 pita bread rounds (I get the whole, not the half with pockets) or 4 greek pita bread rounds
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1 medium tomatoes, sliced
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red onion, sliced
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1 lb boneless skinless chicken breast
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1 tablespoon finely chopped scallion
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8 ounces nonfat plain yogurt
Instructions
- In a small bowl, stir together the yogurt, cucumbers, scallions and half of the garlic. Cover and refrigerate.
- In another small bowl, stir together lemon juice, oregano, and the remaining garlic. Put lemon juice mixture in a ziplock bag with the chicken and let marinate for 10 minutes.
- Wrap pitas in tin foil and place in 350 degree oven for approximately 5 minutes. I just leave in the oven until the chicken is done cooking.
- Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until it is lightly browned on both sides and cooked through, about 10 to 15 minutes. **OR** Grill chicken breasts over open flame for about 4-5 minutes per side. I always grill my chicken and it turns out great. Transfer chicken to a cutting board and cut into thin 2-inch long strips.
- Place a lettuce leaf and a quarter of the chicken on each pita bread. Top each with a tomato slice and some sliced red onions and a quarter of the yogurt mixture. Fold each pita around its filling and wrap each with foil to secure. Serve immediately with a side of the yogurt sauce for dipping.