Chicken Gyros

• From: Rotisserie Chickens to the Rescue

Ingredients

• Sauce1/4 cup plain yogurt

• 1/4 cup finely chopped cucumber

• 2 Tbs light sour cream

• 1 tsp jarred minced garlic

• 1 tsp freshly-squeezed lemon juice

• 1/2 tsp dried dill weed, crumbled between the fingers

• salt and pepper, to taste

• Marinade1/4 cup olive oil

• 2 Tbs freshly-squeezed lemon juice

• 2 tsp jarred minced garlic

• 1 tsp dried oregano, crumbled between the fingers

• 1/2 tsp ground cumin

• 1/2 tsp onion powder

• pinch of salt

• 8 ( 1/2 -inch thick) lengthwise slices rotisserie chicken breast, skin removed

• Sandwiches4 pita rounds (each about 6 inches across)

• 4 thin slices red onion, divided into rings

• 1 cup torn romaine lettuce leaves

• 1 large tomato, chopped

Treat yourself to a lighter version of the popular lamb sandwich that goes together in a snap.

Directions

• SauceStir the sauce ingredients together in a medium bowl. Set aside.
• MarinadeCombine all the ingredients except the chicken in a 12-inch nonstick skillet. Stir together. Place the chicken slices flat in the skillet and spoon the marinade over the top.
• SandwichesHeat the skillet over medium heat. Cook the chicken slices until they just begin to brown on one side, about 4 minutes. Carefully turn them over and brown lightly on the other side, about 2 minutes longer. Remove to a plate. Stack the pita rounds, wrap in damp paper towels, and microwave on high power for 30 seconds. Do not split the pitas. Distribute the chicken slices among the pita rounds. Top with onion, lettuce, and tomato, dividing evenly among the rounds. Spoon the sauce on top, fold over, and serve.