Italian Chicken Pita Sandwiches

Shared by: Britt Larsen

3 Points Per Serving

Even the hubby loved these! I used wheat pita pockets & added a dash of granulated garlic to each pita after cooking for a little more ZIP!

3/4lb. Boneless Skinless Chicken Breast, Cut in thin 1" slices

1 small Zucchini cliced (1/2 cup)

1 small Carrot, grated (1/2 cup)

1 small Onion, slice in rings, then halve them

1/4 tsp dried Oregano, Basil and ground Pepper

1 med Tomato, chopped (3/4 cup)

3 pita pocket breads, 6", warmed & halved

1/3 cup shredded Mozzarella cheese

Stir fry chicken with non-stick cooking spray until cooked, no longer pink inside. Add Zucchini, Carrot, Onion, & Seasonings. (Add a little water if needed) Stir fry 2 - 3 min, until crisp tender. Remove from heat & add tomato just before filling warmed pocket breads. Sprinkle fillings with cheese.

Makes 6 sandwiches.

I have not measured the volume that goes into each pita, but I would estimate the filling volume around 1/2 cup. Add lettuce to cooled mix for a little more volume.