Chicken Pita Pockets

Name: Chicken Pita Pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 garlic clove, minced; 1/2 teaspoon salt; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips; 1 package (14 ounces) coleslaw mix; 2/3 cup mayonnaise; 12 whole wheat pita pocket halves

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 6 servings.

If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. —Jacqueline Parker, Colorado Springs, Colorado

Ingredients

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 package (14 ounces) coleslaw mix
2/3 cup mayonnaise
12 whole wheat pita pocket halves

Directions

1. In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes.
2. Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

Nutrition Facts

2 filled pita halves: 486 calories, 26g fat (4g saturated fat), 64mg cholesterol, 687mg sodium, 36g carbohydrate (4g sugars, 5g fiber), 29g protein.

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