Mediterranean Pita Pocket Sandwiches

• Cucumber Salad
• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1/2 cup cucumber, peeled, shredded and squeezed as dry as possible
• 2 teaspoons lemon juice
• 1/2 cup crumbled feta (optional)
• 2 garlic cloves, minced
• For the Rest
• 2 garlic cloves, minced
• 4 large pita bread
• 2 tablespoons olive oil
• 1 large onion, peeled and cut into chunky wedges
• 1 lb grilled chicken, bites (or roasted pulled pork)
• 1 teaspoon oregano
• 1 1/2 cups shredded romaine lettuce (optional)
• 1 cup cherry tomatoes, halved

1. 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
2. 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
3. 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
4. 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
5. To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.

cucumber salad, sour cream, yogurt, cucumber, lemon juice, crumbled feta, garlic, garlic, pita bread, olive oil, onion, chicken, oregano, shredded romaine lettuce, cherry tomatoes

Taken from www.food.com/recipe/mediterranean-pita-pocket-sandwiches-397714 (may not work)