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

Combine all of the sauce ingredients and stir to mix
well. Cover and refrigerate until ready to use.

Combine the chicken, lemon pepper, oregano, and garlic
powder in a medium bowl and toss to mix well. Coat a large
nonstick skillet with olive oil and preheat over medium-high
heat. Add the chicken and stir-fry for several minutes, until
nicely browned and no longer pink inside. Remove the skillet
from the heat and set aside.

To heat the pita pockets, place them on a microwave-safe
plate. Cover with a damp paper towel and microwave on high
power for about 45 seconds. If heating only one pita at a
time, microwave for only 15 seconds.

To assemble the sandwiches, line each pita half with a
lettuce leaf, add some of the chicken, tomatoes, onion
slices, and sauce. Serve hot.

Nutritional Facts

Nutritional Information Per Serving (1/4 of recipe):
Calories: 346, Carbohydrate: 40 g, Cholesterol: 69 mg,
Fat: 6.4 g, Saturated Fat: 1.5 g, Fiber: 5.4 g,
Protein: 36 g, Sodium: 544 mg, Calcium: 182 mg

Diabetic Exchanges:
2 Starch, 3 Very Lean Meat, 1 Vegetable, 1/4 Low-Fat Milk, 1 Fat

Serving Size

4