Wednesday, May 30, 2012


4  6- inch pita pockets  (I used wheat)
1 lb. ground chicken
1/2 cup crumbled feta cheese (I used reduced fat)
3/4 cup loosely packed fresh mint leaves, chopped
1/2 cup bread crumbs
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large egg
6 oz fat free plain yogurt
lettuce, thinly sliced
tomatoes, sliced

Cut off 1/3 of each pita.  In a large bowl, mix the crumbs, chicken, feta, 1/4 cup mint, salt and pepper, and egg.  Shape the mixture into 8 patties.  Heat a nonstick skillet over medium heat.  Add the patties and cook until  browned on both sides and cooked throughout.  About 10-12 minutes.

In a separate bowl combine the yogurt and the rest of the mint.

Fill each pita with lettuce, tomato, 2 chicken patties and some yogurt sauce.

Recipe adapted from:


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.