- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 5:02 pm by .
- September 10, 2009 at 5:02 pm #276212
Makes: 4 servings, 2 filled pita halves each
3/4 cup chopped seeded peeled cucumbers
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
1 clove garlic, minced
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 medium onion, chopped
4 pita breads, cut in half
COMBINE cucumbers, sour cream, dill, lemon juice and garlic; cover. Refrigerate until ready to serve.
COOK and stir chicken in 2 Tbsp. of the dressing in large nonstick skillet on medium-high heat 6 to 8 min. or until chicken is lightly browned and cooked through. Remove from skillet; set aside. Add onions and remaining 2 Tbsp. dressing to skillet; cook 5 min. or until tender, stirring occasionally. Return chicken to skillet; cook until heated through, stirring occasionally.
SPOON chicken mixture evenly into pita bread halves. Serve topped with the cucumber mixture.
Special Extra: Serve gyros sprinkled with chopped tomatoes and ATHENOS Traditional Crumbled Feta Cheese.
Variation: Substitute 4 pocketless pita breads or flatbreads for the regular pita breads. Spoon chicken mixture evenly onto pita breads; top with the cucumber mixture. Fold bread around filling to serve. Makes 4 servings, 1 filled pita bread each.
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