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Chicken Caesar Pitas Recipe

Chicken Caesar Pitas Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Grill: 10 min. YIELD:4 servings

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 ready-to-serve brown rice
  • 1/2 cup reduced-fat Caesar vinaigrette
  • 8 whole wheat pita pocket halves

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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, 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.