Chicken & Cucumber Pitas with Yogurt Dill Sauce
Serve these Greek-inspired pita sandwiches with tabbouleh or a cold rice salad and bunches of juicy red grapes. The sauce can be made a day ahead.
SAUCE
1 cup (4 ounces) crumbled feta cheese
1/2 cup low-fat yogurt
1/4 cup coarsely chopped dill weed or 2 teaspoons dried dill weed
2 tablespoons red wine vinegar
SANDWICHES
1 small (8 ounce) cucumber, thinly sliced
2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
4 slices thin red onion, separated
4 (6-inch) pita fold breads
Stir all sauce ingredients together in small bowl until well blended. Set aside.
To serve, place some cucumber, chicken and onion on each pita bread. Top with sauce; fold over.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
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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Calories422
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Calories from Fat39%
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Total Fat18g
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Saturated Fat8g
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Total Carbohydrate39g
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Protein25g
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Sugars4g
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Cholesterol93mg
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Dietary Fiber2g
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Sodium1,164mg
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- DAILY VALUE
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Vitamin A4%
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Vitamin C5%
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Calcium27%
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Iron11%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat2
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Lean Meat2.5
- 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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