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Chicken Caesar Pitas

 Chicken Caesar Pitas
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Healthy Cooking Test Kitchen
4 ServingsPrep: 20 min. + chilling Grill: 10 min.

Ingredients

  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried mint
  • 1 pound boneless skinless chicken breasts
  • 2 cups torn romaine
  • 1 cup Minute® Ready to Serve Brown Rice
  • 1/2 cup reduced-fat Caesar vinaigrette
  • 8 whole wheat pita pocket halves

Directions

  • In a spice grinder or with a mortar and pestle, combine the first
  • five ingredients; grind until mixture becomes fine. Rub over
  • chicken. Moisten a paper towel with cooking oil; using long-handled
  • tongs, lightly coat the grill rack.
  • Grill chicken, covered, over medium heat or broil 4 in. from the heat
  • for 4-5 minutes on each side or until a meat thermometer reads
  • 170°. When cool enough to handle, cut into 1/2-in. strips.
  • Refrigerate until chilled.
  • In a large bowl, combine the chicken, romaine and rice. Drizzle with
  • vinaigrette; toss to coat. Serve in pitas. Yield: 4 servings.
Nutritional Facts: 2 filled pita halves equals 398 calories,

2 of 2

Chicken Caesar Pitas (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 65 mg cholesterol, 919 mg sodium, 44 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.