Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.
Yield: 4 servings (serving size: 2 stuffed pita halves)
Ingredients
- 2 1/2 cups chopped cooked chicken breast (about 1 pound)
- 1/2 cup matchstick-cut carrots
- 1/3 cup sliced almonds, toasted
- 1/3 cup light mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup plain fat-free yogurt
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8-ounce) can crushed pineapple in juice, drained
- 4 (6-inch) whole wheat pitas, each cut in half
- 8 Romaine lettuce leaves
Preparation
Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.
Nutritional Information
- Calories:
- 471 (30% from fat)
- Fat:
- 15.5g (sat 2.5g,mono 5.4g,poly 6.2g)
- Protein:
- 36.8g
- Carbohydrate:
- 48.8g
- Fiber:
- 7.2g
- Cholesterol:
- 82mg
- Iron:
- 3.9mg
- Sodium:
- 776mg
- Calcium:
- 98mg
- Thanks to Cooking Light for the recipe and picture!!!
