About the Recipe
Replace the usual sour cream or mayo-based sauce with a lighter alternative. High protein, healthy, and delicious.
Ingredients
Pita pocket
2 whole wheat pitas, cut in half
8oz boneless, skinless chicken breast, shredded or diced
1 tbsp olive oil
Tomato, diced
White onion, diced
Cilantro, diced
1 tbsp white vinegar
Salt and pepper to taste
Shredded lettuce
Cilantro, extra for topping
Lighter pita sauce
4oz non-fat Fage greek yogurt
2 tbsp white vinegar
1-2 tsp dijon mustard
1 tsp honey
Salt and pepper to taste
Instructions
Step 1
Heat a pan on medium high heat. Pat chicken breasts dry with a paper towel, then sprinkle in salt and pepper on each side.
Step 2
Once warmed, add olive oil to pan, cooking chicken until it reaches an internal temperature of 160 degrees. Allow 5 minutes to rest, then dice or shred.
Step 3
While chicken cooks, get a small bowl and combine diced tomato, white onion, cilatro, white vinegar, salt, and pepper. Set aside.
Step 4
Begin making lighter pita sauce by whisking greek yogurt, white vinegar, dijon mustard, honey, salt, and pepper together until smooth. Taste test! Add more of each ingredient as needed until you're happy with the result.
Step 5
Once ready to assemble, warm pita bread in microwave for about 15 seconds. Slice each in half.
Step 6
Making sure your pita bread is not too warm to handle, start creating your masterpiece. Begin by adding 2oz chicken breast to the based then topping with your tomato and onion mixture, finishing with lettuce and your delicious sauce.