16 oz. boneless skinless chicken tenderloins
2 tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
1 tbsp. oregano
1 tsp. garlic powder
1/2 cup fat free chicken broth
4 whole wheat pita bread folds
feta cheese, if desired
In a small bowl mix garlic, lemon-pepper seasoning, and oregano. Add chicken to the crock pot and coat with seasoning mixture. Pour in the chicken broth. Cover and cook on low for 4 hours.
About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker and break into chunks. Spoon chicken onto warm pita breads. Top with tomato, red onion, cucumber sauce, and feta cheese, if desired. Fold pita breads in half to serve. Enjoy!
For the Cucumber Sauce
1/2 cucumber, diced
2 6oz containers non fat Greek yogurt (I like Chobani)
2 tbsp lemon juice
1 clove garlic, minced
salt and pepper to taste
Add your yogurt to a large mixing bowl. Add in your lemon juice, garlic, salt and pepper and diced cucumber. Stir well and let marinate in fridge for at least one hour.