Chicken Cucumber Pitas
TAKES: 25 min. • MAKES: 6 servings
I wanted a good recipe for pita stuffing. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own recipe. It was a huge hit with my family.
—Sheena Wellard, Nampa, ID
2 cups cubed cooked chicken breast 1 large cucumber, quartered, seeded and sliced 1 can (21/4 oz.) sliced ripe olives, drained 1 medium tomato, seeded and chopped 1 small sweet red pepper, chopped 1/2 cup cubed cheddar cheese 1/4 cup chopped red onion DRESSING
1/2 cup ranch salad dressing
1/4 cup mayonnaise
1 Tbsp. Italian salad dressing 1/4 tsp. garlic powder
1/4 tsp. pepper
12 pita pocket halves
In a large bowl, combine the first seven ingredients. In a bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture. PER SERVING 445 cal., 22g fat (5g sat. fat), 49mg chol., 747mg sod., 37g carb. (4g sugars, 2g fiber), 22g pro.
HEALTH TIP Substitute reduced-fat mayo and dressings to save 60 calories and 8g fat per serving.