Grilled Chicken Pita Pockets

Grilled Chicken Pita Pockets
Grilled Chicken Pita Pockets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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