Tilapia Gyros

4 servings | Prep Time: 25 Minutes | Start to Finish: 50 Minutes

• Tzatziki Sauce
• ¼ cup fat-free Greek plain yogurt
• 2 tablespoons finely chopped cucumber
• 1 tablespoon finely chopped red onion
• 1 teaspoon chopped fresh dill weed or mint leaves
• Baked Greek Tilapia
• ⅔ cup panko crispy bread crumbs
• 1 teaspoon grated lemon peel
• ½ teaspoon dried oregano leaves
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 egg
• 4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)
• Cooking spray
• Pita Bread and Filling
• 4 whole wheat pita breads (6 inch)
• 4 leaves leaf lettuce, torn
• ½ cup thinly sliced cucumber
• 2 medium plum (Roma) tomatoes, seeded, coarsely chopped

1 Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix tzatziki sauce ingredients. Cover; refrigerate until serving time.

2 In small shallow dish, mix bread crumbs, lemon peel, oregano, salt and pepper. In another shallow dish, beat egg with fork. Dip 1 fish fillet into egg; shake off excess. Coat both sides with bread crumb mixture; shake off excess crumbs. Place on cookie sheet. Repeat with remaining fillets. Spray tops of breaded fish with cooking spray.

3 Bake 20 to 25 minutes or until fish flakes easily with fork. Wrap pita breads in foil; add to oven for last 10 minutes of bake time.

4 To serve, place lettuce on one side of each pita bread. Top with fish, sliced cucumber and tomato. Drizzle with tzatziki sauce; fold other half of pita bread over filling.

1 Serving: Calories 350; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 680mg; Total Carbohydrate 46g (Dietary Fiber 5g); Protein 27g Exchanges: 1½ Starch, 1½ Other Carbohydrate, ½ Vegetable, 3 Very Lean Meat, ½ Fat Carbohydrate Choices: 3

In a Snap Tzatziki sauce is a traditional Greek yogurt-based sauce with cucumber and mint. If you don’t want to make it, look for it in the refrigerated section of the deli area at large supermarkets. Use leftovers as a salad dressing, dip for veggies or sandwich spread.