Serves: 3
Total Calories: 335

Cooking Time: 4 to 5 minutes Power: 50% (350 watts)
1 (5-ounce) can chunk breast of chicken drained*
1 tomato large firm, cut up
1 cup alfalfa sprouts
1 cup mushrooms thinly sliced fresh (about 3 large)
4 ounces mozzarella cheese shredded (about 1 cup)
2 tablespoons onions minced
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
3 pita bread

In a medium bowl, combine chicken, tomato, alfalfa sprouts, mushrooms, cheese, onion, garlic powder and pepper set aside.

Cut 1/2- to 1-inch slice from edge of each pita pocket discard slice.

Spoon one-third of the salad filling into each pita pocket. Place pitas in a single layer on a paper towel-lined microwavable plate. Cover with a second paper towel. Microwave at 50% power (350 watts) for4 to 5 minutes or until cheese melts, rotating plate one-half turn after 2 minutes.

* If you prefer, use 1 can (6 1/2 oz.) chunk style light tuna, drained, instead.

Nutritional Facts:

Serves: 3
Total Calories: 335
Calories from Fat: 67

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