Yield: 4 servings (serving size: 2 stuffed pita halves)
2 1/2 cups chopped cooked chicken breast (or vegetarian substitute - LuAnn)
1/2 cup matchstick-cut carrots (a reviewer suggested celery as an alternative)
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves
Combine first 11 ingredients in a large bowl, stirring well.
Line each pita half with 1 lettuce leaf
Fill each half with 1/3 cup chicken mixture.
Calories: 471 (30% from fat)
Fat: 15.5g (sat 2.5g,mono 5.4g,poly 6.2g)
Michele Powers, Cooking Light, May 2007; Posted by LuAnn.