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Veggie Chicken Pitas

Veggie Chicken Pitas
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) Bill Parkis - Wilmington, North Carolina
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium red onion, sliced
  • 1 cup julienned carrots
  • 1 cup chopped fresh broccoli
  • 1 cup fresh snow peas
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup cubed cooked chicken
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 10 pita pocket halves
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded cheddar cheese

Directions

  • In a large skillet, saute the onion, carrots, broccoli and peas in
  • oil for 4-5 minutes or until tender. Add garlic; cook 1 minute
  • longer.
  • Stir in the chicken, red peppers, wine, oregano and cayenne. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until
  • heated through. Spoon mixture into pita breads; sprinkle with
  • cheeses. Yield: 5 servings.
© Taste of Home 2012

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Veggie Chicken Pitas (continued)

Nutrition Facts: 2 filled pita halves equals 362 calories, 12 g fat (4 g saturated fat), 37 mg cholesterol, 574 mg sodium, 41 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012