Yields: 4 to 6 servings
Preparation time: 30 minutes
Ingredients:
1 cup plain nonfat yogurt
1/2 cup minced peeled cucumber
1 tablespoon each minced fresh dill and minced fresh mint or
1 teaspoon each dry dill weed and dry mint
4 to 6 pita breads (each about 6 inches in diameter)
3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced
2 small green bell peppers (about 10 oz. total), seeded and thinly sliced
3 cups shredded cooked chicken
1/4 cup crumbled feta cheese
Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint).
Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich.
Nutrition information: Per serving: 397 calories (20% fat, 45% carbohydrates, 35% protein), 9 g total fat (3 g saturated fat), 44 g carbohydrates, 34 g protein, 82 mg cholesterol, 512 mg sodium
