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Moroccan Tacos

Yield 4 servings (serving size: 2 pita halves)

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

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

  4. 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.