Ingredients
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips2 medium tomatoes, seeded and chopped1/2 cup sliced quartered seeded cucumber1/2 cup sliced sweet onion2 tablespoons cider vinegar1 tablespoon olive oil1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint1/4 teaspoon salt6 whole wheat pita pocket halves, warmed6 lettuce leaves
Preparation
In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.
