Blackened Chicken Salad Pita Pockets: A Quick & Healthy Meal

Blackened Chicken Salad in Pitas

YIELD Makes 4 servings

INGREDIENTS

1 tablespoon paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 2 boneless skinless chicken breasts (about 3/4 pound) 4 rounds pita bread 1 cup bite-size pieces spinach leaves 2 small tomatoes, cut into 8 slices 8 thin slices cucumber 1/2 cup prepared reduced-fat ranch dressing

PREPARATION:

1. Combine paprika, onion powder, garlic powder, oregano, thyme, salt and red and black peppers in small bowl; rub on all surfaces of chicken. Grill chicken on covered grill over medium-hot coals 10 minutes per side or until chicken is no longer pink in center. Cool slightly. Cut into thin strips.
2. Wrap 2 pita bread rounds in paper towels. Microwave on HIGH 20 to 30 seconds or just until warm. Repeat with remaining pita breads. Cut in half horizontally.
3. Divide spinach, chicken strips, tomato slices, cucumber slices and ranch dressing among pita bread halves. Serve warm.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: 1 wrap Sodium 938 mg Protein 27 g Fiber 3 g Carbohydrate 41 g Cholesterol 50 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 22 % Calories 347 DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 3