Grilled Chicken Pita Wrap

Ingredients

• 2 boneless, skinless chicken breast halves, sliced lengthwise
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1/8 tsp cayenne
• 3/4 tsp kosher salt, divided
• 2 tsp canola or vegetable oil
• 1/2 cup fat-free Greek yogurt
• 1 tbsp fresh-squeezed lemon juice
• 1 large garlic clove
• 2 plum tomatoes, cut up
• 1 cup loosely packed parsley
• 2 whole-wheat pitas

How to Make It
1.) Remove the chicken from the fridge and pat dry.

2.) Prepare the spice rub: In a small bowl, combine the cumin, paprika, coriander, oregano, cayenne, 1/4 tsp of the oil. Coat the chicken with the spice mixture, then set aside to marinate for 10 minutes. 3.) Make the yogurt sauce: Combine the yogurt, 1/4 tsp kosher salt, and lemon juice; cover and set aside. 4.) Whip up some tomato relish: In a food processor, combine the garlic, plum tomatoes, parsley, and remaining 1/4 tsp salt and pulse to coarsely chop. 5.) Heat a grill pan over medium heat; brush with the remaining tsp of oil. When the pan is hot, cook the chicken until the meat is cooked through, 2 to 3 minutes per side. 6.) Warm the pitas on the hot grill, about 1 minute per side. When done, fill each pita with a chicken breast and top with tomato relish and yogurt sauce.

Nutritional Breakdown
Per serving
Calories: 419
Protein: 41 g
Carbs: 44 g
Fat: 10 g
Fiber: 7 g

Rub On Flavor
Mixing together your favorite spices and rubbing them on prior to cooking is an easy, low-cal way to cram meat with in-your-face flavor. A few rules: Add a dash of oil, lemon juice, or vinegar to the rub to help the spices stick; allow 1 to 2 tbsp of rub per pound of meat; and for max flavor, cover the meat with plastic wrap and let chill until ready to cook.

Related articles:

Recipe: Pork and Udon Noodle Soup

Recipe: Beef "California Roll" Salad

Recipe: Australian Lamb on a Shovel