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 sautéed 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)