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Chicken Curry Pitas Photo by: Randy Mayor; Jan Gautro

Chicken Curry Pitas

Serve with a salad of mixed fresh fruit.

Cooking Light OCTOBER 2001

  • Yield: 4 servings (serving size: 2 pita halves)

Ingredients

  • 3 cups chopped roasted skinless, boneless chicken breast (about 12 ounces)
  • 1/3 cup chopped celery
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons raisins
  • 1 tablespoon chopped green onions
  • 2 tablespoons hot mango chutney
  • 1 teaspoon curry powder
  • 2 teaspoons fresh lemon juice
  • 4 (6-inch) pitas, cut in half
  • 8 red leaf lettuce leaves

Preparation

Combine the first 8 ingredients in a medium bowl. Line each pita half with a lettuce leaf. Spoon 1/2 cup chicken mixture into each pita half.

Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 11%
  • Fat: 4.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 33.8g
  • Carbohydrate: 47g
  • Fiber: 2.5g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 1096mg
  • Calcium: 90mg
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Chicken Curry Pitas recipe

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