1. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 7 to 10, minutes or until browned and cooked through. Let stand 5 to 10 minutes to cool slightly.
2. Combine chicken, tomato, cucumber, and onion in medium bowl. Add vinegar, oil, oregano, mint, and salt; toss to coat.
3. Place 1 lettuce leaf in each pita bread half, if desired. Divide chicken mixture evenly among pita bread halves.
Calories: 242 calories, Carbohydrates: 24 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 50 mg, Sodium: 353 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Bread/Starch, 2 1/2 Meat.
Copyright Diabetic Cooking.