Asian Chicken Pita Pocket
This dish combines a Mediterranean staple with sweet and savory Asia-inspired flavors.
|Serving size:||2 filled pita halves|
|Prep time:||10 minutes|
|Total time:||10 minutes|
Measuring cups and spoons
2 cups leafy greens (romaine lettuce, kale, etc.), shredded
1 cup (red or green) seedless grapes, cut in half
1 cup chicken, cooked and chopped
1/3 cup crispy chow mein noodles
1/3 cup carrots, shredded
2 tablespoons green onion, sliced
2 tablespoons light Asian salad dressing
2 whole wheat pita pockets, cut in half
- Before you begin, wash your hands, surfaces, vegetables, fruit, and utensils.
- Combine all ingredients except the pitas in a medium bowl and stir to combine.
- Divide the chicken mixture evenly among the four whole wheat pitas.
- If you can’t find light Asian salad dressing in stores or if you would prefer to make your own, combine ¼ cup olive oil, 2 tablespoons rice wine vinegar, ½ tablespoon sesame oil, ½ tablespoon soy sauce, ½ tablespoon honey. Use 2 tablespoons to “dress” the pita filling and store the rest in an airtight container in the refrigerator.