Champion Chicken Pockets
Low-fat yogurt and ranch salad dressing top cold chicken salad in this pita sandwich recipe. Take a filled pita to work for a quick lunch.
Ingredients
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1/4 cup plain low-fat yogurt
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1/4 cup bottled reduced-fat ranch salad dressing
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1 1/2 cups chopped cooked chicken or turkey (about 8 ounces)
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1/2 cup chopped broccoli
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1/4 cup shredded carrot
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1/4 cup chopped pecans or walnuts (optional)
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2 6- to 7-inch whole wheat pita bread rounds, halved crosswise
Directions
1.
In a small bowl stir together yogurt and ranch salad dressing.
2.
In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken; toss to coat. Spoon chicken mixture into pita halves. Makes 4 sandwiches.
TO MAKE AHEAD
Prepare as directed. Wrap each sandwich tightly in plastic wrap. Chill for up to 24 hours.
Nutrition information
Calories 231, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 53 mg, Sodium 392 mg, Carbohydrate 21 g, Fiber 3 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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