IELD: 4 servings (serving size: 2 stuffed pita halves) TOTAL: 25 MINUTES COURSE: Sandwiches

Ingredients
6 tablespoons plain fat-free Greek yogurt 2 tablespoons shredded cucumber 1 1/2 tablespoons tahini (roasted sesame seed paste) 5 teaspoons fresh lemon juice, divided 5 garlic cloves, minced 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces Cooking spray 4 (6-inch) pitas, cut in half 1 cup shredded iceberg lettuce 1/2 cup thinly sliced red onion 16 (1/4-inch-thick) slices cucumber 16 (1/4-inch-thick) slices plum tomato

Preparation
1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside. 2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers. 3. Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.