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Asian Chicken Pita Pocket

Dairy-Free | Main Dishes | Quick & Easy | Snacks | WIC Friendly

This dish combines a Mediterranean staple with sweet and savory Asia-inspired flavors.

Servings

10 minutes

Total Time

$2.02

Cost per serving

Temperature:	Doesn't Apply
Serving size:	2 filled pita halves
Prep time:	10 minutes
Total time:	10 minutes
Equipment:	Cutting board, measuring cups and spoons, medium bowl, mixing spoon
Utensils:	Knife

Ingredients

2 cups shredded leafy greens (romaine lettuce, kale, etc.)

1 cup red or green seedless grapes, cut in half

1 cup cooked chicken, chopped

⅓ cup crispy chow mein noodles

⅓ cup shredded carrots

2 tablespoons green onions, sliced

2 tablespoons light Asian salad dressing

2 whole wheat pita pockets, cut in half

1. Before you begin, wash your hands, surfaces, vegetables, fruit and utensils.

2. Combine all ingredients except the pitas in a medium bowl and stir to combine.

3. 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.

Ingredients