I'm a huge fan of substituting yogurt for mayo, but I only do that when carefully combining flavors or it's bound to fail. But in this recipe, it's a great way to add moisture to the sandwich, stretching the amount of hummus without adding too much fat.
Needed:
1 tablespoon prepared roasted red pepper (or any flavor) hummus
11/2 teaspoon fat free plain yogurt
2 slices sprouted grain bread or whole grain bread (I use the Ezekiel 4:9 brand)
4 ounces grilled chicken, thinly sliced
1/3 cup loosely packed fresh spinach leaves, stems removed
3 (1/4" thick) slices tomato
4 slices cucumber
2 very thin slices red onion
In a small bowl, stir together the hummus and yogurt until well combined.
Lay one piece of bread on a serving plate. Top it evenly with the chicken, then the spinach, cucumber, tomato, and onion. Spread the hummus mixture evenly over the remaining slice of bread and flip it atop the sandwich. Serve immediately, or wrap in plastic wrap and refrigerate for up to one day.
Makes one serving
Per serving: 340 calories, 36 g protein, 39 g carbohydrates, 4 g fat
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