Chicken Avocado Pitas

Ingredients

• Swiss cheese

  4 slice (1 oz) or 112g

• Pita bread

  Whole-wheat

  1 pita, small or 28g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Garlic Salt

  Kroger

  1 tsp or 4g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

Directions

1. Place a slice of swiss cheese into each pita pocket.
2. In a small bowl combine Greek yogurt and garlic salt. Set aside.
3. In a medium size bowl combine avocado, tomatoes, lemon juice, and half of the cilanto. Set aside.
4. In a skillet coated with oil over medium-high heat and sauté until cooked through and no longer pink, about 5-10 minutes.. While cooking, sprinkle with the remaining half of the cilantro.
5. Take off of heat and add 1/4 of the chicken to each pita.
6. Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm. Enjoy!

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