2 tbsp. olive oil
4 boneless, skinless chicken breast fillet
1 med. onion, thin sliced
1 tsp. salt
1/2 tsp. pepper
1 tbsp. white wine vinegar
1 1/2 tsp. chives, chopped
1/2 c. nonfat plain yogurt
1 sm. cucumber, shredded
4 pita bread halves

I nonstick fry pan, pour olive oil. Heat 2 minutes on medium heat. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 more minutes or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion. Sprinkle with salt and pepper, mixing carefully. Add wine vinegar and chives and mix well. In small bowl, mix yogurt and cucumber. In each pita bread half, spread 2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture in each piece of bread. Wrap in plastic wrap, and chill for at least 2 hours. Makes 4 servings.