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| INGREDIENTS |
| 1 lb |
boneless skinless chicken breasts, cut into 1-inch cubes |
| ⅓ c |
fat-free creamy Caesar salad dressing |
| ¼ c |
reduced fat crumbled feta cheese |
| ¼ c |
pitted Greek olives, finely chopped |
| ¼ tsp |
garlic powder |
| 4 |
pita breads (6 inches), halved |
| 8 |
lettuce leaves |
| 1 |
medium tomato, sliced |
| 1 |
small onion, sliced |
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|
|
| RECIPE |
- In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink.
- Add the dressing, cheese, olives and garlic powder; heat through.
- Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
2 pita halves
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
381 |
|
| Total Fat |
7 |
g |
|
| Saturated Fat |
2 |
g |
|
|
|
| Sodium |
600 mg |
|
| Total Carbohydrates |
47 g |
|
| Fiber |
3 g |
|
| Protein |
21 g |
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