Chicken Pitas with Yogurt-Dill Sauce

Ingredients

• 3/4 cup plain low-fat yogurt $
• 1 teaspoon lemon juice
• 1 1/2 teaspoons chopped fresh dill
• 3/4 teaspoon salt, divided
• 1/8 teaspoon paprika
• 3 (4-ounce) skinless, boneless chicken breast halves$
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 2 teaspoons olive oil $
• 1 small onion, sliced $
• 1 tablespoon lemon juice
• 1 1/3 cups shredded iceberg lettuce $
• 1 cup chopped tomato $
• 4 (6-inch) pitas, warmed
• 1/4 cup (1 ounce) crumbled feta cheese $

Preparation

1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.