Ingredients
1/4
cup plain fat-free Greek yogurt
2
tablespoons finely chopped cucumber
1
tablespoon finely chopped red onion
1
teaspoon chopped fresh dill weed or mint leaves
2/3
cup Progresso™ plain panko crispy bread crumbs
1
teaspoon grated lemon peel
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg
4
tilapia fillets or other mild-flavored, medium-firm fish fillets (3 oz each)
Cooking spray
4
whole wheat pita breads (6 inch)
4
leaves leaf lettuce, washed and patted dry with paper towels, torn
1/2
cup thinly sliced cucumber
2
plum (Roma) tomatoes, seeded and coarsely chopped
Preparation
Heat oven to 425° F. Spray cookie sheet with cooking spray. In small bowl, mix Tzatziki ingredients. Cover and refrigerate until serving time.
In small shallow dish, mix bread crumbs, lemon peel, oregano, salt and pepper. Place egg in another shallow dish; beat with fork. Dip 1 fish fillet into egg; shake off excess. Coat both sides with bread crumb mixture; shake off excess crumbs, and place on cookie sheet. Repeat with remaining fish fillets. Spray tops of breaded fish with cooking spray. Wrap pita breads in foil.
Bake fish 20 to 25 minutes or until fish flakes easily with fork, placing foil-wrapped pita breads in oven last 10 minutes of bake time.
To serve, place lettuce leaf on half of each pita bread. Top with fish fillet, cucumber and tomato. Drizzle with tzatziki; fold other half of pita breads over fillings.
