Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Mexican Pita Pile Up
Yield: Makes 4 servings
Ingredients:
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
Preparation:
1.
Place pita rounds on work surface. Top each with 1/4 cup chicken, lime juice, cumin, chilies, tomato, cilantro, olives and cheese.
2.
Place each pita in quart-size resealable food storage bag. Seal; refrigerate until ready to serve.
3.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 731 mg |
| Protein | 26 g |
| Fiber | 7 g |
| Carbohydrate | 33 g |
| Cholesterol | 37 mg |
| Saturated Fat | 4 g |
| Total Fat | 9 g |
| Calories from Fat | 25 % |
| Calories | 287 |
Dietary Exchange:
| Meat | 3 |
| Starch | 2 |
This recipe appears in:
Mexican
