Chicken Pitas with Yogurt-Dill Sauce

Ingredients

• 1 ounce feta cheese crumbled
• 1.5 teaspoons optional: dill fresh chopped
• 1.3 cups lettuce shredded
• 1 tablespoon juice of lemon 
• 1 teaspoon juice of lemon 
• 0.8 cup yogurt plain low-fat
• 2 teaspoons olive oil 
• 1 small onion sliced
• 0.5 teaspoon oregano dried
• 0.1 teaspoon paprika 
• 0.3 teaspoon paprika 
• 0.3 teaspoon pepper 
• 4 6-inch wholewheat pita breads warmed ()
• 0.8 teaspoon salt divided
• 12 ounce chicken breast halves boneless skinless
• 1 cup tomatoes chopped

Equipment

• bowl
• frying pan

Directions

1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika.
3. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done.
4. Transfer chicken to a plate; cover and keep warm.
5. Add onion to pan and cook 7 minutes or until browned; stir frequently.
6. Cut chicken into 1/4-inch-thick slices and return to pan with onion.
7. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
8. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture.
9. Drizzle each with 2 tablespoons yogurt sauce.
10. Sprinkle with 3 teaspoons feta cheese.
11. Roll up.