In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

• 1/2  cup  (2 ounces) crumbled feta cheese
• 1/2  cup  plain Greek-style yogurt
• 1  tablespoon  chopped fresh dill
• 1  tablespoon  extravirgin 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

Preparation

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.

Nutritional Information

Calories:               414 (30% from fat)

Fat:                       13.7g (sat 6.4g,mono 4.7g,poly 1.4g)

Protein:                 32.3g

Carbohydrate:      38g

Fiber:                    2g

Cholesterol:          81mg

Iron:                      2.8mg

Sodium:                595mg

Calcium:               187mg