Chicken Gyros in Pitas with Yogurt and Cucumber Sauce

By dette

Whether you pronounce the name of this sandwicch as JI-row or YEE-ro, you'll declare that the taste is indisputably good.

Ingredients

• 3 boneless skinless chicken breast halves (4 oz each)
• 1 t. extra virgin olive oil
• 1/2 t. dried oregano
• 1/8 t. ground black pepepr
• 4 mulitgrain pitas
• 1 c. chopped romaine lettuce
• 1/2 c. chopped tomaot
• 1/3 c. thinly sliced red onion
• 1/4 c. crumbled reduced-fat feta cheese
• 1/2 c. plain nonfat yogurt
• 1/2 cucumber, peeeld, seeded, and grated, excess liquid squeezed out
• 1/2 clove garlic, minced

Preparation

Step 1

Coat a grill pan with cooking spray and heat over medium-high heat. In a bowl, combine the chicken, oil, oregano, and pepper. Place on the pan and grill for 5-6 minutes per side, or until a thermometer inserted into the tickest portion registers 160 and the juices run clear. Transfer to a cutting board and cut into thin slices.

Meanwhile, toast the pitas. With the tip of a knife, cut an opening in one side of each pita. Fill each pita with 1/4 c. romaine, 2 tbsp tomato, 2 tbsp onion. 1 tbsp feta, and one-fourths of the chicken.
In a small bowl, combine the yogurt, cucumber, and garlic and spoon over the chicken.

321 cal; 30 g prot; 41 g carb; 5 g tot fat; 2 g sat fat; 54 mg chol; 6 g diet fib; 579 mg sod