1/2 cup low-fat yogurt
1/4 cup light mayonnaise
1/2 cup each: diced cucumber, tomato
1 teaspoon dried oregano
1/4 teaspoon salt
1 lb (500 g) fast-fry beef minute steak, cut into 4 pieces
1 teaspoon each: garlic powder, ground black pepper
4 to 8 Boston lettuce leaves
Crumbled feta, sliced black olives (optional)
In bowl, combine yogurt, mayonnaise, cucumber, tomato, oregano and salt. Set aside.
Sprinkle both sides of steak with garlic powder and pepper. In large non-stick or lightly oiled skillet over high heat, cook steaks for 1 to 2 minutes a side or until desired doneness.
Top each pita half with lettuce, steak, yogurt sauce and feta and black olives, if using.
Makes 4 servings.