Greek Style Chicken Pita Sandwiches
These pitas get their flavor from a sauce of chopped cucumbers, tomatoes, red onion, fresh garlic, dill, and yogurt.
CHICKEN
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Strips
SAUCE
1/2 cucumber, peeled and coarsely chopped (about 3 cups)
1 plum tomato, coarsely chopped
1/2 cup nonfat plain yogurt
1/3 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
1/4 teaspoon salt
1/8 teaspoon pepper
TO COMPLETE RECIPE
4 pita bread rounds
Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 12 to 15 minutes or until lightly browned and thoroughly cooked.
Transfer chicken to a plate. When cool, cut chicken into 1/2-inch pieces.
Combine sauce ingredients in medium bowl. Stir in chicken.
Fill pita pockets (if using Greek pitas) with about 1/2 cup of chicken mixture or spoon it into center of Lebanese pitas (if using), roll, and attach with a sandwich pick.
1/2 teaspoon jarred garlic may be substituted for freshly minced garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories346
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Calories from Fat17%
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Total Fat6g
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Saturated Fat1g
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Total Carbohydrate38g
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Protein33g
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Sugars3g
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Cholesterol58mg
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Dietary Fiber2g
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Sodium751mg
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- DAILY VALUE
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Vitamin A3%
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Vitamin C9%
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Calcium10%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat1
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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