Prep and Cook Time 17 minutes
YIELD Makes 4 servings
|12||ounces chicken tenders|
|Nonstick cooking spray|
|1||onion, thinly sliced|
|1||red bell pepper, cut into strips|
|1/2||cup zesty Italian dressing|
|1/4||teaspoon red pepper flakes|
|4||pita bread rounds|
|8||leaves leaf lettuce|
|4||tablespoons crumbled feta cheese|
- Cut chicken tenders in half lengthwise and crosswise. Coat large nonstick skillet with cooking spray. Cook and stir chicken over medium heat 3 minutes. Add onion and bell pepper; cook and stir 2 minutes. Add Italian dressing and red pepper flakes; cover and cook 3 minutes. Remove from heat; uncover and let cool 5 minutes.
- While chicken mixture is cooling, cut pita breads in half to form pockets. Line each pocket with lettuce leaf. Spoon chicken filling into pockets; sprinkle with feta cheese.
|Total Fat||28 g|
If you're looking for a different way to prepare lasagna, try this recipe for spinach lasagna roll-ups with tomato coulis.
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