INGREDIENTS
Nonstick cooking spray
1‑1/4
pounds chicken tenders, cut crosswise in half
1
large tomato, cut into bite-size pieces
1/2
small cucumber, halved lengthwise, seeded and sliced
1/2
cup sweet onion slices (about 1 small)
2
tablespoons cider vinegar
1
tablespoon olive oil or canola oil
3
teaspoons minced fresh oregano
or 1/2 teaspoon dried oregano
2
teaspoons minced fresh mint
or 1/4 teaspoon dried mint
1/4
teaspoon salt
6
(6-inch) whole wheat pita bread rounds
12
lettuce leaves (optional)
PREPARATION:
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7 to 10 minutes or until browned and no longer pink in center. Cool slightly.
- Combine chicken, tomato, cucumber and onion in medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.
- Cut pitas in half crosswise; gently open. Place 1 lettuce leaf in each pita bread half, if desired. Divide chicken mixture evenly among pita bread halves.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Serving Size:
2 sandwiches [2 filled pita halves]
Fiber
2 g
Carbohydrate
24 g
Cholesterol
50 mg
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
21 %
Calories
242
Protein
23 g
Sodium
353 mg
DIETARY EXCHANGE:
Starch
1-1/2
Meat
2-1/2
