Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Be sure to use thick, tasty Greek-style yogurt for this sauce. Its flavor and texture are essential.

David Bonom
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine first 3 ingredients in a shallow dish; stir in 1/2 teaspoon salt and pepper. Add halibut, turning to coat; let stand 15 minutes. Arrange halibut on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Combine remaining 1/8 teaspoon salt, yogurt, cucumber, dill, and garlic in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture in the center of each pita wrap; top each with 1 fillet, 1/2 cup lettuce, 2 tablespoons onion, and 2 tomato slices. Roll up.

Nutrition Facts

405 calories; calories from fat 18%; fat 8.1g; saturated fat 2.3g; mono fat 3.2g; poly fat 1.6g; protein 43.3g; carbohydrates 38.5g; fiber 2.6g; cholesterol 55mg; iron 4.7mg; sodium 627mg; calcium 156mg.
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