3/4 pound boneless duck breast halves, skinned (about 2 breast halves)
1/2 cup chopped celery
1/4 cup golden raisins
2 tablespoons chopped dry-roasted cashews
1 tablespoon curry powder
1 tablespoon chopped green onions
3 tablespoons low-fat mayonnaise
2 tablespoons mango chutney
2 tablespoons dry white wine
4 (6-inch) pitas, cut in half
8 small lettuce leaves
How to Make It
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add duck; cook 4 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Cool slightly; coarsely chop duck.
Combine duck, celery, and next 7 ingredients (through wine) in a large bowl. Line each pita half with 1 lettuce leaf; spoon duck mixture evenly into pita halves.
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.