INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 Italian chicken sausage links sliced and quartered
• 2 cups zucchini sliced and quartered
• 2 cups yellow squash sliced and quartered
• 1 1/2 cups white onion thinly sliced
• 1 tablespoon garlic minced
• Salt and pepper to taste
• 1/2 cup mozzarella cheese shredded
• 4 cups spinach
• 4 pita wraps or tortillas

For the Basil Yogurt Sauce:

• 1/2 cup plain, nonfat Greek yogurt
• 1/2 cup extra virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons basil chopped
• 1 teaspoon garlic minced
• 1/2 teaspoon oregano ground
• Dash of salt and pepper

DIRECTIONS

1. Prepare the basil yogurt sauce first by placing all ingredients in a blender and blending until smooth. Set aside.
2. Heat a wok, stir-fry pan or large skillet with 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and onion and sauté until translucent.
3. Add zucchini and squash to the skillet and continue to  until almost tender (about 2-3 minutes).
4. Stir in Italian chicken sausage and cook until heated through. Season with salt and pepper. Cover and remove from heat.
5. Fill each pita with one cup of spinach and top with a scoop of the sausage and squash mixture. Sprinkle with mozzarella cheese and drizzle with basil yogurt sauce sautéand serve.