Easy Mexican Chicken Pita Pockets - Quick & Healthy Recipe

INGREDIENTS

4 whole-grain pita bread rounds 1 cup cooked, diced, boneless skinless chicken breast 1 tablespoon lime juice 1 teaspoon ground cumin 1/4 cup chopped mild green chilies 1 cup chopped seeded fresh tomato 1/4 cup chopped fresh cilantro 1 can (2-1/4 ounces) sliced ripe olives, drained 1 cup shredded reduced-fat sharp Cheddar cheese

PREPARATION:

Microwave Directions

1. Place pita rounds on work surface. Top each with 1/4 cup chicken, lime juice, cumin, chilies, tomato, cilantro, olives and cheese.
2. Place each pita in quart-size resealable food storage bag. Seal; refrigerate until ready to serve.
3. To serve, place pita on microwavable plate. Microwave on HIGH 1 minute or until cheese is melted. Let stand 2 to 3 minutes or until crust is slightly firm.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 731 mg Protein 26 g Fiber 7 g Carbohydrate 33 g Cholesterol 37 mg Saturated Fat 4 g Total Fat 9 g Calories from Fat 25 % Calories 287 DIETARY EXCHANGE: Meat 3 Starch 2