INGREDIENTS
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Four 6-inch pita pockets
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1 pound ground chicken
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1/2 cup crumbled feta cheese
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3/4 cup loosely packed fresh mint leaves, chopped
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 large egg
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6 ounces low-fat plain yogurt
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4 cups romaine or iceberg lettuce, thinly sliced
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3 plum tomatoes, sliced