Chicken Pita with Sun-Dried Tomato Spread
A hearty chicken sandwich on a whole-wheat pita will satisfy your growling stomach. Topping it with avocado adds heart-healthy (and hunger-squashing) monounsaturated fats, while sun-dried tomato spread and arugula provide inflammation-reducing antioxidants.
- 10 oil-packed sun-dried tomatoes
- 1 cup sliced roasted red peppers
- 2 tablespoons water
- 2 cloves garlic
- 1/4 cup walnuts
- 1/4 cup fresh mint
- 2 tablespoons fresh oregano
- Pinch of cayenne pepper
- 4 whole wheat pitas (6"), cut in half
- 8 ounces cooked rotisserie chicken
- 1 1/2 cups arugula
- 1 avocado, sliced
Soak the sun-dried tomatoes in a bowl of warm water for 30 minutes.
In a food processor, combine the tomatoes, 1/3 cup of the red peppers, the water, garlic, walnuts, mint, oregano, cayenne, and salt to taste. Process until smooth, scraping down the bowl as necessary. If the spread is too thick, add more water, 1 teaspoon at a time.
Place 1 tablespoon of the tomato spread in each pita half. Stuff each pita with an equal amount of the chicken, arugula, avocado, and remaining 2/3 cup red pepper.