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    • #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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