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Chicken and Grape Pita Sandwiches


Makes 6 servings


1 pound boneless skinless chicken breasts
1/2 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons fresh tarragon leaves, minced, or 2 teaspoons dried tarragon leaves
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon black pepper
1 cup thinly sliced celery
1 cup red seedless grapes, cut into halves
1 medium head red leaf lettuce, washed
3 pita bread rounds (2 ounces each)


  1. Cut chicken breasts into 1/2-inch dice. Bring 1 quart water to a boil in large saucepan. Stir in chicken. Cover; remove from heat. Let stand 6 minutes or until chicken is no longer pink in center. Rinse under cold water until cool; drain well.
  2. Meanwhile, combine yogurt, mayonnaise, tarragon, mustard, honey and pepper in large bowl until blended. Add chicken, celery and grapes; stir to coat with dressing. Separate lettuce leaves. Select 6 large leaves and discard stems. Tear or shred remaining leaves.
  3. Cut each pita in half crosswise; gently open. Line each half with 1 large lettuce leaf. Place handful of torn leaves and about 2/3 cup chicken mixture in each pita half.

Nutritional Information

Serving Size: 1 sandwich (1/2 pita round with 2/3 cup chicken mixture)
Sodium 278 mg
Protein 22 g
Fiber 1 g
Carbohydrate 28 g
Cholesterol 50 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 21 %
Calories 249

Dietary Exchange

Vegetable 2-1/2
Starch 1
Meat 2

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