Mexican Pita Pile Up
YIELD Makes 4 servings
|4||whole-grain pita bread rounds|
|1||cup cooked, diced, boneless skinless chicken breast|
|1||tablespoon lime juice|
|1||teaspoon ground cumin|
|1/4||cup chopped mild green chilies|
|1||cup chopped seeded fresh tomato|
|1/4||cup chopped fresh cilantro|
|1||can (2-1/4 ounces) sliced ripe olives, drained|
|1||cup shredded reduced-fat sharp Cheddar cheese|
- Place pita rounds on work surface. Top each with 1/4 cup chicken, lime juice, cumin, chilies, tomato, cilantro, olives and cheese.
- Place each pita in quart-size resealable food storage bag. Seal; refrigerate until ready to serve.
- To serve, place pita on microwavable plate. Microwave on HIGH 1 minute or until cheese is melted. Let stand 2 to 3 minutes or until crust is slightly firm.
This recipe appears in: Mexican
|Saturated Fat||4 g|
|Total Fat||9 g|
|Calories from Fat||25 %|
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