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Pita Pockets |
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Serves: 4 Print this Recipe1/2 pound chicken, shredded, cooked 2 tablespoons red onions, diced 1/2 cup celery, diced 1/2 sweet red pepper or green, diced 1 tablespoon mayonnaise, diet 2 tablespoons plain yogurt, nonfat 2 teaspoons lemon juice or lime juice, fresh 1 teaspoon dijon style mustard Pinch Cayenne pepper 2 pita bread (rounds) Shredded lettuce and alfalfa sprouts (optional) Pita bread comes in a whole wheat variety that is tasty and nutritious. Each round can be cut in half and filled like a little pocket-a nice change from regular sandwiches. You can use turkey, tuna, or ground beef instead of the chicken listed here. Pita pockets can also hold the same ingredients used for tacos with much less mess. 1. Mix first 9 ingredients. Refrigerate for 30 minutes or longer. 2. Cut pitas in half and fill each pocket with one-quarter of the chicken mixture. Add a little lettuce or alfalfa sprouts if desired. Food exchanges per serving: 1 BREAD, 2 lean MEAT, 1 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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