I followed the recipe, except I used rotisserie chicken and sprinkled some cayenne pepper before I rolled the ingredients up in flax seed flat bread, it was super delicious. My kids said it was a do-over!
In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.
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- Calories: 414
- Calories from fat: 30%
- Fat: 13.7g
- Saturated fat: 6.4g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.4g
- Protein: 32.3g
- Carbohydrate: 38g
- Fiber: 2g
- Cholesterol: 81mg
- Iron: 2.8mg
- Sodium: 595mg
- Calcium: 187mg
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 cup plain Greek-style yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon extravirgin olive oil, divided
- 1 1/4 teaspoons bottled minced garlic, divided
- 1/2 teaspoon dried oregano
- 2 cups sliced roasted skinless, boneless chicken breast
- 4 (6-inch) pitas, cut in half
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped peeled cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup thinly sliced red onion
- Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
- Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
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