VEGGIE CHICKEN PITAS

Veggie Chicken Pitas image

These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Previous Next

Ingredients

1 medium red onion, sliced
1 cup julienned carrots
1 cup chopped fresh broccoli
1 cup fresh snow peas
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 cup cubed cooked chicken
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/4 cup white wine or chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
10 pita pocket halves
1/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded cheddar cheese

Steps:

In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges