Rating: 4 stars
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Recipe by Oxmoor House January 2004

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Credit: Oxmoor House

Recipe Summary

prep:
6 mins
cook:
19 mins
total:
25 mins
Yield:
4 servings (serving size: 1 pita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.

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  • Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.

  • Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.

  • Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

268 calories; fat 4.8g; saturated fat 1.7g; protein 20.9g; carbohydrates 34.6g; cholesterol 40mg; iron 2.2mg; sodium 694mg; calories from fat 16%; fiber 2.2g; calcium 148mg.
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