6 ounces chicken breast cooked cut into strips (skinned before cooking and without salt or fat)
0.3 cup cucumber peeled coarsely chopped
0.3 teaspoon garlic powder
1 cup iceberg lettuce shredded
0.3 cup nonfat mayonnaise
2 8-inch pita bread rounds ()
0.8 cup tomatoes chopped
0.3 cup water divided
Equipment
frying pan
wax paper
Directions
Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds.
Spread mayonnaise mixture evenly on inside of split rounds. Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.
Coat a nonstick skillet with cooking spray.
Place over medium-high heat until hot.
Sprinkle 1 tablespoon water in skillet.
Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.
