Pita Chicken Sandwiches
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
1 1/4 pounds each |
|
| 1 | medium |
onions
thinly |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 ½ | teaspoons |
chives
chopped |
|
| ½ | cup |
yogurt
non-fat, plain |
|
| 1 | small |
cucumbers
shredded, about 1/2 cup |
|
| 4 | slices |
pita bread
8-inch size |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
1 1/4 pounds each |
|
| 1 | medium |
onions
thinly |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
white wine vinegar
|
|
| 7.5 | ml |
chives
chopped |
|
| 118 | ml |
yogurt
non-fat, plain |
|
| 1 | small |
cucumbers
shredded, about 1/2 cup |
|
| 4 | slices |
pita bread
8-inch size |
* |
Directions
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 sautéed 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 ¼ 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.
