Greek Chicken Burgers
Serve on a bun with baked chips if desired.

Servings: 4

4 (6-inch) whole low fat wheat pita pockets
1 pound ground chicken breast
1/4 cup crumbled feta cheese
1 large egg
2/3 cup loosely packed fresh mint leaves, chopped and devided
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
6 ounces low fat plain yogurt
4 cups Boston lettuce, sliced or shredded
3 Roma tomatoes, sliced

Cut off 1/3 piece of each pita and grate on fine side of grater or pulse in food processor to make 1/2 cup bread crumbs.

In large bowl, mix crumbs, ground chicken, feta, egg, 1/4 cup mint, salt, and black pepper until just combined. Shape into 8 small 3/4-inch-thick burgers.

Heat nonstick 12 inch skillet over medium heat. Add burgers and cook 10 to 12 minutes or until browned on both sides and cooked through (no longer pink inside).

In small bowl, mix together yogurt and the rest of the mint.

Fill each pita with lettuce, tomatoes, 2 burgers, and yogurt sauce.

Per Serving: 375 Calories; 4g Fat (10.9% calories from fat); 1g Saturated Fat; 38g Protein; 41g Carbohydrate; 6g Dietary Fiber; 121mg Cholesterol; 930mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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