Lowfat greek yogurt, plain
1/2 cup (140g)
1/2 cucumber (8-1/4") (151g)
1 clove (3g)
Red wine vinegar
2 tbsp (30mL)
4 dash (3g)
4 dash, ground (1g)
2 tbsp, chopped (13g)
Boneless skinless chicken breast, raw
12 oz (340g)
Dill weed, fresh, chopped
2 tbsp sprigs (1g)
2 pita, large (6-1/2" dia) (128g)
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
Combined completely cooled chicken with all other ingredients into a medium bowl.
Cover and refrigerate until ready to serve.
Stuff a heaping cup of the mixture into each large pita.