Ingredients 1 whole wheat (or high-fiber) pita 2 ounces fat-free plain Greek yogurt 1 small onion, sliced ВЅ cup sliced red and green bell peppers 2 cups fresh spinach ВЅ cup cherry tomatoes, halved Salt, black pepper, oregano, and garlic powder, to taste Optional: red pepper flakes Directions Cut pita in half and toast, if desired. In a small dish, combine yogurt with salt, black pepper, oregano, and garlic powder (season to taste). Add red pepper flakes if you want your pita super-spicy. In a pan sprayed with nonstick spray, cook onion and peppers over medium heat for 5 to 7 minutes. Add spinach and tomatoes, and cook until spinach wilts. Remove all veggies from heat and combine with the yogurt sauce. Stuff pita halves with veggie mix. MAKES 1 SERVING 
For a pic of this recipe, see the photo insert. Yay!
bbq-rific chicken wrap
PER SERVING (1 wrap): 274 calories, 4g fat, 673mg sodium, 40g carbs, 10g fiber, 17g sugars, 27g protein
I created this recipe after visiting Memphis (one of my favorite food cities). You'll swear you're eating an authentic pulled chicken BBQ sandwich — slaw 'n all! Ingredients
1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber) 2ВЅ ounces cooked boneless skinless lean chicken breast, chopped or shredded
cup prepared coleslaw (packaged or from deli counter) 2 tablespoons barbecue sauce
Directions
Using a strainer, rinse coleslaw until water runs clear (this will remove all the excess fatty mayo but leave in the flavor). Pat slaw dry.
In a bowl, mix chicken, slaw, and barbecue sauce until thoroughly combined. Set aside.
