Lamb Pockets with Cucumber Topping

Ingredients

• 1 cup cucumber grated
• 0.3 teaspoon dillweed dried
• 1  garlic clove minced
• 0.3 cup green onions sliced
• 1 pound ground round 
• 8 leaf lettuce leaves green
• 0.5 cup yogurt plain low-fat
• 0.3 cup onion chopped
• 0.3 teaspoon pepper 
• 4 6-inch pita bread rounds whole wheat cut in half crosswise ()
• 0.3 teaspoon salt 
• 0.3 teaspoon lawry's seasoned salt 
• 0.8 cup tomatoes chopped

Equipment

• frying pan
• paper towels

Directions

1. Press cucumber between layers of paper towels to remove excess moisture.
2. Combine cucumber, yogurt, seasoned salt, and dillweed; cover and chill.
3. Cook meat, chopped onion, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring until it crumbles.
4. Drain, if necessary. Stir in 1/4 teaspoon salt and pepper.
5. Combine tomato and green onions. Line each pita half with a lettuce leaf; top evenly with meat mixture, cucumber mixture, and tomato mixture.