EAT SMART

Chicken Gyros

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.