Sauce:
1 cup low-fat plain yogurt
1 tbsp honey
1 tbsp orange juice or lime juice
Filling:
1 tbsp olive oil
1 lb boneless, skinless chicken breast halves, cut into bite-size pieces
1 tbsp Cajun or Creole seasoning
1 large fresh mango, seeded, peeled and chopped
3 large whole-wheat pita rounds (or 6 small), halved
1 1/2 cups spring greens
3/4 cup crumbled blue cheese (3 oz)
To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
To make filling: In large nonstick skillet over medium heat oil. Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
Fill pita pockets or substitute taco shells with greens, chicken mixture and blue cheese.
Spoon yogurt sauce on top.
Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More