Chicken-Veggie Pita Sandwich

(from RobotTwo’s recipe box)

Serves 2 people

Categories: Sonoma Lunch_Dinner Phase 1


  • 1 large whole wheat pita bread round
  • 1 cup assorted fresh vegetables (such as bite-size red or yellow bell pepper strips, coarsely chopped broccoli or cauliflower florets, chopped zucchini or yellow summer squash, and/or chopped, seeded cucumber)
  • 8 ounces cooked skinless chicken breast, sliced
  • 1 1/2 cups plain low-fat yogurt*
  • 1 English cucumber (about 14 ounces)
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 to 2 tablespoons chopped fresh mint, optional


  1. Cut pita bread in half crosswise. Carefully split each half open to form a pocket. In a small bowl toss vegetables and Yogurt and Cucumber Sauce together. Spoon into pita halves. Add half of the chicken to each pita pocket.

  2. To Prepare Yogurt and Cucumber Sauce: To make yogurt cheese, line a yogurt strainer, sieve, or a small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon yogurt into lined strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 to 48 hours. Discard liquid. Cut the cucumber in half lengthwise. Remove the seeds. Slice the cucumber into 1/4-inch slices. Place slices in a bowl and toss with the 1/4 teaspoon kosher salt. Set aside for 15 to 30 minutes to draw out some of the liquid. Place cucumbers in a colander. Rinse under cold water. Drain on paper towels.**

  3. Meanwhile, using a mortar and pestle, mash garlic with the 1/2 teaspoon kosher salt until a paste forms. In a large bowl combine oil, vinegar, and garlic paste. Stir in yogurt cheese and dried or chopped fresh mint until combined. Fold in drained cucumbers. If desired, garnish with fresh mint leaves. Cover and chill any remaining sauce for up to 24 hours; can be served as dip with pita bread or fresh vegetables.

  4. *Note: Be sure to use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.

  5. **Note: If you are serving this as a dip, chop the cucumber slices after draining them on paper towel

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