Savory Chicken & Veggie Pitas
Made with tomatoes, cucumber, and red onions, these pitas are filled with fresh veggie flavor.
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Strips
2 plum tomatoes, cut into 1/2-inch cubes
1/2 cucumber, finely chopped (about 1/2 cup)
1/4 cup coarsely chopped red onion
1/4 cup bottled ranch-style dressing
8 leaves leaf lettuce
4 pita bread rounds, each cut to form 2 pockets
Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 10 to 15 minutes or until lightly browned and thoroughly cooked.
Use a slotted spoon to transfer chicken to a plate; set aside to cool.
Meanwhile, toss together tomatoes, cucumber, and onion in a medium bowl. Add the chicken and dressing; toss again.
Insert a lettuce leaf into each pita half and stuff with about 1/2 cup of the chicken mixture.
This is a great do-ahead lunch. Cook the chicken and combine it with other filling ingredients early in the day. Assemble sandwiches just before serving. Complete the meal with marinated any-bean salad.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories426
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Calories from Fat34%
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Total Fat16g
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Saturated Fat3g
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Total Carbohydrate38g
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Protein32g
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Sugars3g
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Cholesterol61mg
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Dietary Fiber3g
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Sodium723mg
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- DAILY VALUE
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Vitamin A13%
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Vitamin C20%
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Calcium7%
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Iron12%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat2.5
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Vegetable1
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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