Veggie Chicken Pitas Recipe
- 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
- 1. 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.
- 2. Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses. Yield: 5 servings.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.