CHICKEN CAESAR PITAS

Chicken Caesar Pitas image

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Previous Next

Ingredients

3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon dried mint
1 pound boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves

Steps:

In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.