1/2 pound skirt steak
1/2 cup red wine
2 teaspoons lemon juice
2 teaspoons minced garlic
1 teaspoons dried oregano
1 teaspoon olive oil
Salt and freshly ground black pepper
4 whole wheat pita breads
1/2 cup diced tomatoes
1 cup shredded lettuce

For tzatziki sauce:
1/2 cup peeled, seeded and diced cucumber
1/2 cup plain nonfat yogurt
1 teaspoon minced garlic
1/2 teaspoon dried dill
1/2 teaspoon lemon juice
Salt and freshly ground black pepper

Remove visible fat from meat and cut into strips about 2 inches long and 1 inch wide. Mix the red wine, 2 teaspoons lemon juice, garlic and oregano together in a bowl or self-seal plastic bag. Add the meat and let marinate 10 minutes while preparing the other ingredients. Heat oil in a nonstick skillet over medium-high heat. Remove the meat from the marinade and saute 1 minute for rare and 3 minutes for medium. Add salt and pepper to taste. Remove to a plate.

For the tzatziki sauce: Mix cucumber, yogurt, garlic, dill and 1/2 teaspoon lemon juice together. Sprinkle with salt and pepper to taste.

Warm the pita breads in an oven or toaster oven for 2 to 3 minutes. Cut them in half and open the pockets and place on a serving plate. Place the meat, tomatoes, lettuce and sauce in separate bowls or on a serving plate so people can help themselves. If you prefer, fill the pita breads with lettuce, meat, tomatoes and sauce and serve them on individual plates. Makes 2 servings.