2 tablespoons finely chopped fresh parsley1/2 teaspoon salt1/2 teaspoon crushed red pepper1/4 teaspoon ground ginger1/4 teaspoon ground cumin1/8 teaspoon ground coriander5 tablespoons plain low-fat Greek-style yogurt, divided2 tablespoons fresh lemon juice, divided3 garlic cloves, minced and divided1 pound skinless, boneless chicken breast halves, thinly sliced2 tablespoons extra-virgin olive oil1 tablespoon tahini4 (6-inch) pitas, halved1/2 cup chopped cucumber1/2 cup chopped plum tomato1/4 cup chopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
Yield: 4 servings