Moroccan Tacos

recipe

Yield:

4 servings (serving size: 2 pita halves)

Nutritional Information

Calories 371
Caloriesfromfat 15 %
Fat 6 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 36.1 g
Carbohydrate 43.7 g
Fiber 6.7 g
Cholesterol 76 mg
Iron 3.8 mg
Sodium 609 mg
Calcium 165 mg

Ingredients

1 (8-ounce) carton plain low-fat yogurt, divided
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Cooking spray
1/2 cup chopped seeded cucumber
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped onion
1/4 teaspoon sugar
3 cups mixed salad greens
4 (6-inch) whole wheat pitas, cut in half

Preparation

Prepare grill.

Combine 1/3 cup yogurt and next 5 ingredients (yogurt through red pepper) in a small bowl. Thread chicken pieces onto four (10-inch) skewers. Brush chicken with yogurt mixture. Chill 10 minutes.

Place skewers on a grill rack coated with cooking spray; cook 4 minutes on each side or until done. Remove chicken from skewers.

Combine the remaining yogurt, cucumber, cilantro, onion, and sugar in a small bowl. Combine chicken, 1/4 cup cucumber mixture, and greens in a large bowl, tossing gently to coat. Fill each pita half with 1/2 cup chicken mixture. Serve with remaining cucumber mixture.

July 2001
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