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


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

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