|(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)|
|2||tablespoons tomato paste|
|2||tablespoons olive oil|
|1||tablespoon red wine vinegar|
|Salt and pepper, to taste|
|1/4||teaspoon ground cumin|
|1 3/4||cups water|
|1||cup medium grind bulgur|
|4||skewers cooked chicken and vegetables, removed from the skewers|
|4||pita rounds, cut in half|
|1||cup low-fat plain yogurt|
|1/2||cucumber, peeled, seeded, and cut in 1/4-inch dice|
|1/2||cup chopped fresh parsley|
|2||sprigs fresh mint, leaves chopped|
1. Set the oven at 350 degrees.
2. In a medium saucepan, whisk the tomato paste, olive oil, vinegar, salt, pepper, cumin, and water. Bring the mixture to a boil. Remove the pan from the heat. Stir in the bulgur. Cover and set aside for 20 minutes.
3. Cut any large chunks of chicken into bite-size pieces. Wrap them loosely in foil and set the package on a baking sheet. Warm in the oven for about 15 minutes. After about 10 minutes, place the pita rounds on the baking sheet to warm.
4. In a bowl, stir the yogurt, cucumber, 2 tablespoons of the parsley, mint, salt, and pepper until combined.
5. Transfer the bulgur to a bowl. Fluff it up with a fork and let it cool briefly. Stir in the chicken, vegetables, and remaining parsley. Taste for seasoning and add more salt and pepper if you like.
6. Halve the pita rounds. Add about 1 tablespoon of the yogurt sauce to each one. Divide the bulgur mixture among the pockets. Add more yogurt sauce.
Sally Pasley Vargas