Ingredients
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
Preparation
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.
