Chicken Souvlaki sandwich

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Feta cheese

  ½ cup, crumbled or 75g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  420g

• Light Yogurt

  Juhayna

  100 g or 100g

• Dill

  Fresh

  1 tbsp or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 ¼ tsp or 4g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 cup shredded or 72g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Onions

  Raw

  ¼ cup, sliced or 29g

Directions

1. Heat coconut oil in a sauté pan over medium-high heat. Add chicken and cook for 7-12 minutes or until cooked through and no longer pink; set aside.
2. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
3. 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; top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
4. Enjoy!

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• Chicken Souvlaki
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• Simple Chicken Sandwich
• BBQ Chicken Sandwich
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