Mediterranean Chicken Sandwiches
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. —Marcia Fuller, Sheridan, Montana
Ingredients
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1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
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2 medium tomatoes, seeded and chopped
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1/2 cup sliced quartered seeded cucumber
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1/2 cup sliced sweet onion
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2 tablespoons cider vinegar
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1 tablespoon olive oil
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
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1/4 teaspoon salt
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6 whole wheat pita pocket halves, warmed
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6 lettuce leaves
Directions
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1.
In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
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2.
In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
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3.
Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.
Nutrition Facts
1 sandwich: 227 calories, 4g fat (1g saturated fat), 55mg cholesterol, 335mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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