Pita Chicken Sandwiches

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4		Chicken breast fillets - boneless, skinless
1 1/4 lbs	567g / 20oz	-- about
1 lb	454g / 16oz	Onion - thinly sliced (medium)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 tablespoon	15ml	Wine vinegar
1 1/2 teaspoons	7.5ml	Chopped chives
1/2 cup	118ml	Non-fat plain yogurt
1 cup	237ml	Cucumber - shredded (small)
1/2 cup	118ml	-- about
4		Pita bread - 8-inch size

Recipe Instructions

In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well.

In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each).

NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time. Cut each sandwich in half to serve.

Source:
LHJ (March 1989)

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