Ingredients

2 Tbsp. olive oil
4 chicken breast fillets, boneless, skinless (about 1-1/4 lb.)
1 medium onion, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. wine vinegar
1-1/2 tsp. chopped chives
1/2 C. non-fat plain yogurt
1 small cucumber, shredded (about 1/2 C.)
4 slices pita bread (8-inch size)

Cooking Instructions

In non-stick skillet, heat olive oil over medium heat for about 2 minutes. Add chicken and cook for about 6 minutes. Turn chicken, add onion and cook for 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 Tbls. 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)