Cooking Light’s Chicken Souvlaki Pitas with Tahini Sauce



Cooking Light’s Chicken Souvlaki Pitas with Tahini Sauce

6 tablespoons plain fat-free Greek yogurt

2 tablespoons shredded cucumber

4 1/2 teaspoons tahini (roasted sesame seed paste)

5 teaspoons fresh lemon juice, divided

5 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

Cooking spray

4 6-inch pitas, cut in half

1 cup shredded iceberg lettuce

1/2 cup thinly sliced red onion

16 (1/4-inch thick) slices cucumber

16 (1/4-inch-thick) slices plum tomato

Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice and garlic in a small bowl; set aside. Combine remaining 2 teaspoons lemon juice, olive oil, oregano, salt, pepper and chicken in a small bowl. Coat the chicken with this miture. Heat a grill pan over medium heat. Thread chicken pieces evenly onto four 8-inch skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.

Divide chicken evenly among pita halves. Fill each half with 2 tablespoons lettuce. 1 tablespoon onion, 2 cucumber slices, 2 tomato slices and 1 tablespoon sauce. Serves 4, 2 pita halves each.

Per serving: 396 calories, 23% fat, 10 gm fat (1.7 sat fat, 4.5 gm mono fat) 74 mg cholesterol, 33.9 gm protein, 41.3 gm carbohydrates, 2.6 gm fiber, 614 mg sodium.

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