Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons low-sodium chicken broth
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1 lb ground chicken breast
  • 1 cup plain fat-free yogurt
  • 1/2 cup finely diced onion
  • 1/4 teaspoon salt
  • 4 cups shredded lettuce
  • 4 whole wheat pita (pocket) breads (6 inch), halved, toasted
  • 2 tomatoes, diced
  • 2 tablespoons chopped fresh cilantro

Instruction

  • Heat oven to 375° F.
  • Line cookie sheet with foil; spray with cooking spray. In large bowl, gently mix first 7 meatball ingredients, then add chicken. Shape into 16 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 12 to 15 minutes or until just cooked through. Set oven control to broil. Broil with tops of meatballs 4 to 6 inches from heat 2 to 3 minutes or until browned. Remove from oven; cool slightly.
  • Meanwhile, in small bowl, mix yogurt, onion and salt. To serve, place 1/2 cup lettuce in each pita half, then top with 2 meatballs and 1/4 cup yogurt sauce. Top with diced tomatoes and cilantro.