Approx. Prep Time: 5 mins Approx. Cook Time: 16 mins.
1/3 cup nonfat mayonnaise
1/4 teaspoon garlic powder
2 (8-inch) pita bread rounds
6 ounces cooked chicken breast, cut into strips (skinned before cooking and cooked without salt and fat) Tip: 1 large chicken breast half or two small ones will provide about 6 ounces of cooked chicken.
1 cup shredded iceberg lettuce
3/4 cup chopped tomato
1/3 cup peeled, coarsely chopped cucumber
1/4 cup water, divided
Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds. Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose fillings. Fold short sides over to form rectangles.
Coat a nonstick skillet with cooking spray. Place over medium high heat until hot. Sprinkle 1 tablespoon water in skillet. Place 2 sandwiches, seam sides down, in a skillet; press firmly. Cook 2 to 3 mins or until lightly browned. Turn sandwiches; press firmly, and cook additional mins or until lightly browned. Wrap in wax paper, and keep warm. Repeat process.
Provides 4 servings
1) Fold left and right sides of pita over chicken and vegetables to partially enclose the mixture.
2) Fold the short sides in to form a rectangular package.
3) Place the sandwiches in the skillet, seam sides down, and cook until lightly browned.
Calories: 191 (9% from fat)
Fat: 1.9 grams
Protein: 13.2 grams
Carbs: 27.7 grams
Fiber: 4.5 grams
Cholesterol: 29 grams
Sodium: 600 mg