Chicken and Grape Pita Sandwiches
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
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) |
Preparation
- 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.
- 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.
- 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 |
Check out more recipes for Sandwiches