Healthy sack lunch: Mexican chicken pita pockets with fruit, chips and cheese
- 1 Mexican chicken pita pocket (see recipe below)
- 1 nectarine
- 1 ounce baked tortilla chips
- ½ cup Mango Tango salsa (see recipe below)
- 1 mozzarella string cheese
Mango Tango Salsa*
- 1 15-ounce can black beans, rinsed and drained
- 1 7-ounce can whole kernel corn with peppers, drained
- 1 medium mango, chopped
- 1/4 cup finely chopped onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic salt
- 1/4 teaspoon ground cumin
In medium bowl, combine all ingredients. Serve with baked tortilla chips.
Mexican Chicken Pita Pockets*
- 4 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 4 pita breads
- 2 diced tomatoes
- 2 cups shredded leaf lettuce
- 1 sliced avocado
- Salsa
- Low-fat sour cream
Cut chicken into strips. In a skillet, sauté chicken in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados, and sour cream. Serves 8.
*Recipes courtesy of www.allrecipes.com
