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|
Cutting board, measuring cups and spoons, medium bowl, mixing spoon
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.