1 large whole wheat pita bread round 1 cup assorted fresh vegetables (such as bite-size red or yellow bell pepper strips, coarsely chopped broccoli or cauliflower florets, chopped zucchini or yellow summer squash, and/or chopped, seeded cucumber) 1/4 cup Yogurt and Cucumber Sauce 4 Ounces cooked skinless Chicken Breast, sliced
1. Cut pita bread in half crosswise. Carefully split each half open to form a picket. In a small bowl toss vegetables and Yogurt and Cucumber Sauce together. Spoon into pita halves. Add half the chicken to each pita pocket.
Nutrition Facts per serving: 220 calories, 4 g total fat, 1 g saturated fat, 49 mg cholesterol, 296 mg sodium, 23 g carb, 3 g fiber, 23 g protein