Veggie Chicken Pitas

By devogirl

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

2 filled pita halves equals 362 calories, 12 g fat (4 g saturated fat), 37 mg cholesterol, 574 mg sodium, 41 g carbohydrate, 4 g fiber, 19 g protein.

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

Preparation

Step 1

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. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Spoon mixture into pita breads; sprinkle with cheeses.