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Chicken Pita with Burgundy Olives,
Feta and Yogurt Sauce
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Makes 1 sandwich
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| 2 oz. |
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Chicken, cooked, chopped into 1” chunks |
| 2 oz. |
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Tomatoes, cut into 1/2” wedges |
| 1/4 oz. |
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Red onion, thinly sliced |
| 1/4 oz. |
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Green bell pepper strips |
| 1/4 cup |
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Burgundy Olives ™ |
| 2 tbsp |
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Feta cheese, crumbled |
| 4 tbsp |
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Yogurt sauce, recipe follows |
| 1 |
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Pita, cut in half |
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Lettuce |
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| To Prepare: |
| 1. |
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Place piece of lettuce inside each pita half. |
| 2. |
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Divide remaining ingredients equally between the two pita halfs. |
| 3. |
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Drizzle with yogurt sauce. |
| 4. |
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Serve. |
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| Yogurt Sauce: |
| 3/4 cup |
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Yogurt |
| 3/4 cup |
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Sour Cream |
| 1 cup |
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Cucumber, peeled, grated and squeezed of excess water |
| 3 cloves |
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Garlic, minced |
| 3 tbsp |
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Extra Virgin Olive Oil |
| 1 1/2 tbsp |
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Red Wine Vinegar |
| 1 1/2 tbsp |
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Dill, finely chopped |
| 1 tsp |
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Salt |
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Combine all ingredients. Keep refrigerated. Makes approx. 2 cups. |
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Back to Main Recipe Menu |
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