Ingredients
1/2 cup reduced-fat (2 percent) plain Greek yogurt
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
1/4 teaspoon finely grated garlic
4 whole-wheat pitas
2 small cucumbers, very thinly sliced crosswise
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
3 ounces reduced-fat feta cheese, crumbled (3/4 cups)
1/3 cup pitted Kalamata olives, coarsely chopped
1/3 cup coarsely chopped fresh flat-leaf parsley
Preparation
Preheat oven to 375 degrees. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet; bake until warmed and pliable, about 3 minutes.
Toss together lemon juice, cucumbers, tomatoes, onion, feta, olives, and parsley. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas; roll to close. Wrap in parchment to secure.
