Asian Chicken Pitas

Asian Chicken Pitas

Oxmoor House MARCH 2006

  • Yield: 2 servings (serving size: 1 pita half)


  • 2 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 cup bean sprouts
  • 1/4 cup diced water chestnuts
  • 1/4 cup sliced green onions
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 (7-inch) whole wheat pita bread round, cut in half crosswise
  • 2 lettuce leaves


Place chicken in a medium saucepan; add water to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Drain. Let chicken cool to touch. Chop chicken into bite-size pieces.

Combine chicken, bean sprouts, water chestnuts, and green onions. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.

Line each pita half with a lettuce leaf; spoon chicken mixture evenly into pita halves.

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 0.0%
  • Fat: 5.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.2g
  • Carbohydrate: 22.4g
  • Fiber: 3.4g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 264mg
  • Calcium: 0.0mg

Go to full version of

Asian Chicken Pitas recipe