CHICKEN GYROS

Ingredients

• Yield: 4 servings

• Source: "The Complete Diabetes Prevention Plan"

• Info: http://diabeticgourmet.com/book_archive/detai...

• Print: http://diabeticgourmet.com/recipes/html/786.s...

• Sauce:

• - 1 cup plain low-fat yogurt or light sour cream

• - 3/4 cup peeled, seeded, finely chopped cucumber

• - 1/2 teaspoon dried dill

• Rest of ingredients:

• - 1 pound boneless skinless chicken breast, cut into thin strips

• - 1 teaspoon lemon pepper

• - 1/2 teaspoon dried oregano

• - 1/4 teaspoon garlic powder

• - 1 tablespoon extra virgin olive oil

• - 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in half

• - 8 leaves romaine lettuce

• - 2 medium-small plum tomatoes, thinly sliced

• - 4 slices red onion, separated into rings

Directions

1. Combine all of the sauce ingredients and stir to mix

2. well. Cover and refrigerate until ready to use.

3. Combine the chicken, lemon pepper, oregano, and garlic

4. powder in a medium bowl and toss to mix well. Coat a large

5. nonstick skillet with olive oil and preheat over medium-high

6. heat. Add the chicken and stir-fry for several minutes, until

7. nicely browned and no longer pink inside. Remove the skillet

8. from the heat and set aside.

9. To heat the pita pockets, place them on a microwave-safe

10. plate. Cover with a damp paper towel and microwave on high

11. power for about 45 seconds. If heating only one pita at a

12. time, microwave for only 15 seconds.

13. To assemble the sandwiches, line each pita half with a

14. lettuce leaf, add some of the chicken, tomatoes, onion

15. slices, and sauce. Serve hot.