Moroccan Chicken Pita

recipe
This quick-and-easy lunch option can be made even easier if you use precooked chicken strips or rotisserie chicken.

Resistant Starch: 1g

Yield:

1 serving (serving size: 2 stuffed pita halves)

Recipe Time

Prep: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 420
Fat 6 g
Satfat 1.5 g
Monofat 1 g
Polyfat 1.5 g
Protein 39 g
Carbohydrate 56 g
Fiber 8 g
Cholesterol 75 mg
Sodium 750 mg

Ingredients

4 tablespoons plain low-fat Greek yogurt
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/3 cup (3 ounces) grilled or baked chicken, chopped
1/2 cup shredded carrot
2 tablespoons chopped dates
1 whole-grain pita, halved
1/2 cup fresh spinach

Preparation

1. Combine first 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk.

2. Combine chicken, carrot, and dates in a bowl. Add dressing; toss gently to coat.

3. Fill pita halves with chicken mixture and spinach.

Note:

The CarbLovers Diet

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note