livewellwithlaurenblog
Southwest Chicken Pita Pocket
Serves 6, Serving Size: 1/2 Pita
1 Roma tomato, chopped
1/4 bell pepper, orange, chopped
1/4 bell pepper, yellow, chopped
1/4 bell pepper, red, chopped
1/4 red onion, diced
1/2 jalapeno, sliced
1/2 tsp southwest seasoning blend, culinary by design
6 oz chicken beast, shredded
1 avocado, sliced
1 cup spring mix lettuce
1/4 cup goat or feta cheese, crumbled
3 whole wheat pita bread (Mona’s Cafe)
1 oz salsa (optional)
1 oz Greek yogurt (optional)
In a large frying pan cook down tomato, bell peppers, onion and jalapeno on med- high heat. After 10-15 minutes mix in shredded chicken with southwest seasoning. Stirring as needed.
Add sliced 1/2 avocado, lettuce and Queso Fresco. Mix together and remove from heat.
Slice pita pocket in half and toast on stove top until desired warmness//texture.
Stuff pita with chicken mixture, cut in half, garnish with avocado, salsa and//or Greek yogurt
Enjoy!
Per Serving: Calories 200, Fat 7 grams, Saturated Fat 1.5 grams, Sodium 240 mg, Carbohydrates 24 grams, Fiber 7 grams, Sugars 2 grams, Protein 12 grams
