Chicken Avocado Flat bread

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  1 tbsp or 15g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Chicken breast

  Broilers or fryers, meat only, raw

  150g

• Flat Bread

  Reddy Bread

  1 flat bread or 60g

• Garlic powder

  Spices

  ½ tsp or 2g

• Lemon juice

  Raw

  1 tsp or 5g

• Mixed Herbs

  Maggi

  3g

Directions

1. Place a slice of swiss cheese into each pita pocket.
2. In a small bowl combine Greek yogurt and garlic salt. Set aside.
3. In a medium size bowl combine avocado, tomatoes, lemon juice, and half of the cilanto. Set aside.
4. In a skillet coated with oil over medium-high heat and sauté until cooked through and no longer pink, about 5-10 minutes.. While cooking, sprinkle with the remaining half of the cilantro.
5. Take off of heat and add 1/4 of the chicken to each pita.
6. Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm. Enjoy!

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