INGREDIENTS
12
ounces chicken tenders
Nonstick cooking spray
1
onion, thinly sliced
1
red bell pepper, cut into strips
1/2
cup zesty Italian dressing
1/4
teaspoon red pepper flakes
4
pita bread rounds
8
leaves leaf lettuce
4
tablespoons crumbled feta cheese
PREPARATION:
- Cut chicken tenders in half lengthwise and crosswise. Coat large nonstick skillet with cooking spray. Cook and stir chicken over medium heat 3 minutes. Add onion and bell pepper; cook and stir 2 minutes. Add Italian dressing and red pepper flakes; cover and cook 3 minutes. Remove from heat; uncover and let cool 5 minutes.
- While chicken mixture is cooling, cut pita breads in half to form pockets. Line each pocket with lettuce leaf. Spoon chicken filling into pockets; sprinkle with feta cheese.
Note
Salad dressings offer a surprising amount of convenience in the kitchen. Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Sodium
1029 mg
Protein
30 g
Fiber
6 g
Carbohydrate
46 g
Cholesterol
85 mg
Total Fat
28 g
Calories
536
DIETARY EXCHANGE:
Meat
2-1/2
Vegetable
2
Starch
2-1/2
Fat
4
