Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 bunch scallions (white and green parts separate), thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/4 cup golden raisins
• 1 pound lean ground chicken
• 1/4 cup plain low-fat yogurt
• 1/3 cup pine nuts, toasted
• 4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed
• Suggested servings: sliced tomato and cucumbers

Instructions

1. Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.