The cover of the Food & Wine section Oct. 2 will feature craft beer for your fall feast. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Open-Faced Greek Chicken Sandwiches
3/4 cup plain low-fat Greek yogurt
1/4 cup finely chopped cucumber
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (7-inch) pocketless whole wheat pita breads
1 1/2 cups chopped cooked chicken
12 grape tomatoes, halved
3/4 cup finely shredded romaine lettuce
1/4 cup crumbled reduced-fat feta cheese
Combine the yogurt, cucumber, dill, salt and pepper in a small bowl. Cover and refrigerate for at least 10 minutes to allow the flavors to develop or until ready to use, up to several hours.
Spread each pita bread with about 2 tablespoons of the cucumber mixture. Top with the chicken, tomatoes, lettuce and cheese. Drizzle with the remaining cucumber mixture, cut each sandwich in half and serve.
Serves 2 or 4, depending of whether pita is cut in half.
Nutritional information per 1/2 pita serving: 252 calories, 7g fat, 560mg sodium, 26g carbohydrates, 3g fiber, 22g protein.
Source: Weight Waters Ultimate Chicken Book/Tampa Bay Times