Little Italy Chicken Pita by
CCVanB
Source: Cooking Light
Tags: Lunch
Don't stuff the pita until it's time to eat.
Also, use the oil from the sundried tomatoes to make the vinegraitte.
Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens
2
tablespoons balsamic vinegar
1
1/2 tablespoons sun-dried tomato oil
1
tablespoon chopped drained oil-packed sun-dried tomatoes
1/4
teaspoon freshly ground black pepper
1
garlic clove, minced
4 cup
s shredded cooked chicken breast (about 3/4 pound)
1 cup
chopped tomato (about 1 medium)
1/2 cup
(2 ounces) grated Asiago cheese
1/4 cup
thinly sliced fresh basil
6
(6-inch) pitas, cut in half
3 cup
s mixed baby greens
Instructions
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.
Servings: 6
Serving Size: 2 pita halves
Nutrition Information (per serving):
Fat |
9.1 g |
Carbohydrates |
37.3 |
Fiber |
2.4 g |
Protein |
26.4 g |