Skillet Chicken Pitas

Oxmoor House
4 servings.


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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 or fat)
1 cup shredded iceberg lettuce
3/4 cup chopped tomato
1/3 cup peeled, coarsely chopped cucumber
Vegetable cooking spray
1/4 cup water, divided


Prep: 5 Minutes
Cook: 16 Minutes

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 filling. 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 skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.

Created date

August 2009

Nutritional Information

Calories 191
Caloriesfromfat 9 %
Fat 1.9 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.2 g
Carbohydrate 27.7 g
Fiber 4.5 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 600 mg
Calcium 0.0 mg