Veggie Chicken Pitas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) —Bill Parkis, Wilmington, North Carolina
Ingredients
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1 medium red onion, sliced
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1 cup julienned carrots
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1 cup chopped fresh broccoli
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1 cup fresh snow peas
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2 tablespoons olive oil
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1/2 teaspoon minced garlic
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1 cup cubed cooked chicken
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1 jar (7 ounces) roasted sweet red peppers, drained and chopped
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1/4 cup white wine or chicken broth
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1/2 teaspoon dried oregano
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1/2 teaspoon cayenne pepper
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10 pita pocket halves
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1/3 cup shredded part-skim mozzarella cheese
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1/3 cup shredded cheddar cheese
Directions
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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.
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2.
Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts
2 filled pita halves: 362 calories, 12g fat (4g saturated fat), 37mg cholesterol, 574mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1-1/2 fat.
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