Grilled Chicken Pita Pockets
- 1 lb chicken cutlets
- 2 tbsp lemon juice plus 1 tsp lemon juice, divided
- 2 tsp dried oregano
- 3 garlic cloves, minced, divided
- 1/2 cup plain lowfat yogurt
- 1/ cup light sour cream
- 1/2 unpeeled seedless cucumber, halved and coarsely grated
- 6 whole-wheat pitas
Arrange chicken in glass baking dish. In small bowl whisk 2 tbsp lemon juice, olive oil, oregano and 2/3 of the minced garlic. Pour mixture over chicken and turn to coat. Cover; refrigerate 2 to 3 hours.
Meanwhile combine yogurt, sour cream, cucumber and remaining garlic. Cover and refrigerate.
Coat grill with nonstick cooking spray. Preheat grill to medium. Remove chicken from marinade; discard marinade. Place chicken on grill; grill for 4 to 5 minutes per side or until chicken is no longer pink.
Slice chicken into thin strips. Spread yogurt sauce inside pitas; add chicken strips to pitas. Top with traditional toppings such as sliced tomato, red onions and alfalfa sprouts, if desired.