Southwestern Smoked Salmon Pita Recipe with Chipotle Sauce  This is a quick, great tasting sandwich that's a little spicy.  The sauce is best prepared before hand to let flavors blend.  Original recipe yield: 4 servings.

Ingredients:

• 1 cup plain nonfat yogurt
• 4 tablespoons chopped green onions
• 2 chipotle peppers
• 4 tablespoons peanut butter
• 1/4 teaspoon salt
  
• 16 ounces of smoked salmon cut into strips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 tablespoons vegetable oil, divided
• 1 medium onion, sliced
• 1 red bell pepper, julienned
  
• 4 (6-inch) pitas
• 1 cup shredded lettuce
• 1 cup shredded white Cheddar cheese

Directions:

• In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth.
• Place in a sealed container, and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C).
• Place smoked salmon in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over smoked salmon. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
• Heat remaining oil in skillet, and saute smoked salmon until slightly brown. Add the onions and red peppers, and cook for another minute.
• Cut pitas in half, and stuff with smoked salmon mixture. Serve with lettuce, cheese, and chipotle sauce.