Pita Chicken Sandwiches

Serves:

Ingredients:

2 tb Olive oil
4 Slices pita bread
about 1/2 cup
1 Small cucumber, shredded
1/2 c Non-fat plain yogurt
1 1/2 ts Chopped chives
1 tb Wine vinegar
1/2 ts Pepper
1 ts Salt
1 Medium onion, thinly sliced
about 1 1/4 pounds
boneless, skinless
4 Chicken breast fillets
8-inch size

Method:

In non-stick skillet, heat olive oil over medium heat about 2 minutes.
Add chicken and cook about 6 minutes.
Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender.
Remove from heat.
Cut chicken into thin slices across grain of breast; place in bowl.
Add sauteed onion; sprinkle with salt and pepper, mixing carefully.
Add vinegar and chives; mix well.
In small bowl, mix together yogurt and cucumber.
On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce.
Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours.
Repeat for remaining sandwiches.
Makes 4 servings (2 wedges each).
NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time.
Cut each sandwich in half to serve.
Nutritional Information per Serving: 422 calories; 3 2.
6 grams protein; 1 1.
4 grams fat; 4 2.
2 grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium.
Printed in the April 2, 1992, issue of the Los Angeles Daily News.