- Makes: 4
- Serving Size: 1 sandwich
- Preparation Time: 30 minutes
Ingredients
| 2 |
cups |
coarsely shredded, rotisserie-cooked chicken |
| 1 |
med. |
English cucumber, peeled, |
|
|
seeded, and diced |
| 1/2 |
cup |
finely diced sweet onion |
| 3 |
Tbsp. |
fresh lemon juice |
| 2 |
Tbsp. |
olive oil |
| 1/2 |
tsp. |
ground cumin |
| 1/4 |
tsp. |
kosher salt |
| 1/4 |
tsp. |
freshly ground black pepper |
| 4 |
small |
whole wheat pita breads |
|
|
(4-inch diameter), warmed or toasted |
| 1/2 |
cup |
plain nonfat Greek yogurt, stirred |
Directions
In a large bowl, combine the chicken, cucumber, onion, lemon juice, olive oil, cumin, salt, and black pepper. Divide the chicken mixture among the pita breads. Top each sandwich with 2 Tbsp. of the Greek yogurt.
