These yummy Greek specialties are a cinch to prepare. Tender chicken and creamy cucumber sauce are tucked into pitas.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. + MARINATING • COOK: 10 MIN. • MAKES: 2 SERVINGS
1/4 cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole pita breads
1/2 small red onion, thinly sliced
1. In a large resealable plastic bag, combine lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine cucumber, yogurt, dill and the remaining garlic; cover and refrigerate until serving.
2. Drain the chicken and discard the marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with the yogurt mixture and sliced onion; fold in half.
NUTRITION FACTS 1 gyro equals 367 cal., 9 g fat (2 g sat. fat), 68 mg chol., 397 mg sodium, 39 g carb. (4 g sugars, 2 g fiber), 30 g pro. Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 1 fat.