1/2 pound lean boneless lamb or pork
2 pita bread rounds, halved crosswise
1/4 cup plain low-fat yogurt
2 tablespoons reduced-calorie mayonnaise
or salad dressing
1 teaspoon dried dillweed
Nonstick spray coating
1 clove garlic, minced
1/4 teaspoon onion powder
1 small cucumber, thinly sliced (2/3 cup)
1 small tomato, thinly sliced
1. Partially freeze lamb or pork. Thinly slice across the grain into bite-size strips. Set aside.
2. Wrap pita halves in foil. Heat in a 350? oven for 10 minutes. In a small bowl combine yogurt, mayonnaise or salad dressing, and dillweed. Set aside.
3. Meanwhile, spray a cold wok or skillet with nonstick spray coating; preheat over medium-high heat. Add lamb or pork, garlic, and onion powder; stir-fry about 3 minutes or till meat is tender. Remove wok or skillet from heat. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
4. Spread some of the yogurt mixture inside each warm pita half. Fill pita halves with meat mixture, cucumber slices, and tomato slices.