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 Tzaziki sauce:
- 1 cup Plain Mountain High Yoghurt
- 1 teaspoon minced garlic
- ½ cup peeled, seeded, and finely
diced cucumber
Pita pockets:
- 1 pound chicken breast tenders
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 pita pockets, cut in half
- 4 leaves lettuce
- ¼ cup red onion slices
- 4 cherry tomatoes, sliced
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In a medium glass or ceramic bowl, combine yoghurt, garlic, and cucumber. Cover and chill for 2 to 3 hours.
To make the pitas, season chicken with salt and pepper. In a medium skillet over medium-high heat, warm the olive oil. Add chicken and cook for 2 to 3 minutes per side or until no longer pink in the center.
Assemble each sandwich by lining a pita with a lettuce leaf. Spoon in some warm chicken, then some Tzaziki sauce. Top with red onions and cherry tomato slices. Serve immediately.
Makes 4 servings.
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| Calories - 300 |
| Total Fat - 7g |
| Cholesterol - 75mg |
| Potassium - 537mg |
| Sodium - 390mg |
| Total Carbohydrates - 24g |
| Protein - 32g |
| Fiber - 1g |
| Calcium - 4.6% |
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Serving size: 1 pita pocket.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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