Blackened Chicken Salad in Pitas
Browse the recipe Blackened Chicken Salad in Pitas
Blackened Chicken Salad in Pitas
YIELD Makes 4 servings
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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:
- 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.
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 |