Chicken Pita Pockets
These are great for lunch or a light dinner.

Servings: 4

• 1/2 cup plain fat free yogurt
• 1/4 cup seeded cucumber, finely chopped
• 1/2 teaspoon dried dillweed (not seed)
• 1/4 teaspoon finely crushed dried mint
• 4 large pita bread rounds*
• 4 large leaves of Boston or Bibb lettuce
• 6 ounces thinly sliced fully cooked chicken breast or deli chicken
• 1 small tomato, very thinly sliced
• 4 tablespoons crumbled feta cheese

For dressing, in a small mixing bowl mix together yogurt, cucumber, dillweed, and mint. Set aside. Can be made several hours in advance and stored in refrigerator.

For each sandwich, slice off one edge of pita bread roundsand split. Fill with lettuce, chicken, tomato, and feta cheese. Spoon dressing over top of filling. Serve immediately.

* If you prefer, you may substitute flour tortilla and wrap.

Per Serving: 302 Calories; 6g Fat (17.5% calories from fat); 2g Saturated Fat; 21g Protein; 41g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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