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Lamb Pockets with Cucumber Topping

Yield 8 servings (serving size: 1 pita half)

Ingredients

  • 1 cup grated cucumber
  • 1/2 cup plain low-fat yogurt
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon dried dillweed
  • 1 pound ground lamb or ground round
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chopped tomato
  • 1/4 cup sliced green onions
  • 4 (6-inch) whole wheat pita bread rounds, cut in half crosswise
  • 8 green leaf lettuce leaves

Nutrition Information

  • calories 195
  • caloriesfromfat 0.0 %
  • fat 4.9 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.8 g
  • carbohydrate 20 g
  • fiber 1.3 g
  • cholesterol 41 mg
  • iron 0.0 mg
  • sodium 346 mg
  • calcium 0.0 mg

How to Make It

  1. Press cucumber between layers of paper towels to remove excess moisture. Combine cucumber, yogurt, seasoned salt, and dillweed; cover and chill.

  2. Cook meat, chopped onion, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary. Stir in 1/4 teaspoon salt and pepper.

  3. Combine tomato and green onions. Line each pita half with a lettuce leaf; top evenly with meat mixture, cucumber mixture, and tomato mixture.

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