New Recipe #4: Greek Pitas

It's like "taco night" gone Greek: a great, healthy, casual family meal.  We combined two recipes (from Family Circle Magazine and Better Homes and Gardens:20 minute Super Suppers) to make Greek pitas last night.  We (okay I) actually messed up (not surprising) and put 1/4 of a red onion (equivalent to about one cup chopped) in the creamy salad instead of 1/4 cup red onion!  Our breath was baaaaaaaad.   So with the adjustments we agreed to make, here's what we came up with that we will do again:

• 1 cup creamy cucumber and onion salad from the deli, add 1/2 cup chopped plum tomatoes and 1 tsp snipped fresh dill (Or, combine 1 cup fat-free plain yogurt with 1/2 chopped seeded cucumber, 1/4 cup chopped red onion, and 1 tsp fresh dill)
• 4 wheat pita bread rounds
• 12 oz thinly sliced cooked deli roast beef (Or, 2 cups sliced rotisserie chicken mixed with 1 tbsp Greek seasoning and 2 tbsp lemon juice)
• 3 cups chopped lettuce

Heat meat in foil in the oven at 350 degrees. Line pita halves with meat and fill with lettuce, tomatoes, and creamy cucumber salad mix.

Our scores:

Adel: 9 out of 10 (with the onion adjustment!)

Megan 9 out of 10 (with the onion adjustment!)

Abby: 7 out of 10 

Isaac: 7 out of 10 (both kids ate the parts but not the whole, as usual, and neither one went for the creamy cucumber salad...at least they didn't have onion breath!)

My Review:
I will for sure make this again.  Even with making the creamy cucumber salad ourselves, it wasn't too much work (and I loved that there was no actual cooking other than heating the roast beef).  I will also for SURE watch the amount of onion I add...1 cup was waaaaaaaay too much!  I want to try the rotisserie chicken version too.  Either way, it was an easy, yummy, healthy meal (minus our onion overload).