Blackened Chicken Salad in Pitas
Makes 4 servings
|1||teaspoon onion powder|
|1/2||teaspoon garlic powder|
|1/2||teaspoon dried oregano|
|1/2||teaspoon dried thyme|
|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|
- 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.
- 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.
- Divide spinach, chicken strips, tomato slices, cucumber slices and ranch dressing among pita bread halves. Serve warm.
|Serving Size:||1 wrap|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||22 %|
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