Pita Chicken Sandwiches

2 tb Olive oil
4 Chicken breast fillets boneless, skinless about 1 1/4 pounds
1 Medium onion, thinly sliced
1 ts Salt
1/2 ts Pepper
1 tb Wine vinegar
1 1/2 ts Chopped chives
1/2 c Non-fat plain yogurt
1 Small cucumber, shredded about 1/2 cup
4 Slices pita bread 8-inch size

In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more 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 vinegar and chives; mix well. In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each).

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