1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon extra virgin olive oil, divided
1 1/4 teaspoons bottled minced garlic, divided
1/2 teaspoon dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion
Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat.
Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds.
Add chicken, and cook for 2 minutes or until thoroughly heated.
Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
Yield: 4 servings (serving size: 2 stuffed pita halves)
Calories: 414 (30% from fat)
Fat: 13.7g (sat 6.4g,mono 4.7g,poly 1.4g)