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|
|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)|
- 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.
|Serving Size:||1 sandwich (1/2 pita round with 2/3 cup chicken mixture)|
|Calories from Fat||21 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
Check out more recipes for Sandwiches