Nutrition per serving may change if servings are adjusted.
12 ounces skinless, boneless chicken breast halves
2 tablespoons balsamic vinegar, divided
3 whole wheat pita bread rounds, halved crosswise
¼ cup light mayonnaise
1 ounce soft goat cheese (chèvre)
1 tablespoon fat-free milk
1 green onion, thinly sliced
½ cup fresh spinach leaves
1 small pear or apple, cored and thinly sliced
Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into ½-inch-thick slices.
Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling.
To prepare the sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon vinegar. Stir in green onion.
To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.
Variation: To prepare in a broiler: Preheat broiler. Brush chicken with vinegar as directed. Place chicken breast halves on the ungreased rack of a foil-lined broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon balsamic vinegar halfway through broiling. Heat pitas according to package directions. Continue as directed.