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Ingredientes
- Sauce
- 1/2 tsp mixed garlic flakes and dry herbs of choice
- 2 x -3 Tbsp. reduced-fat lowfat sour cream
- 1/4 tsp paprika healthy pinch pepper to taste Filling
- 1 c. diced red capsicum (pepper)
- 3 c. sliced mushrooms
- 1 x skinless double chicken breast, cooked & cubed
- 1 c. coarsely diced tomatoes shredded lettuce
- 1 ounce reduced fat cheddar cheese Pita Bread
- 6 x -8, depending how full you want the pockets to be.
Direcciones
- Combine the sauce ingredients in a large bowl and mix well. Add in the filling ingredients one at a time, stirring thoroughly to proportionately coat. Set aside. Make a cut across the top of each slice of pita bread, (approx 1/3 of the circumference of the bread) to create a "pocket". Divide the filling proportionately among the pita, and place each portion inside the pocket created. Eat as is , or possibly if you prefer; coat a baking dish with nonstick spray. Arrange the pita pockets carefully in the dish, so as not to spill the filling. Bake for 10 - 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 447g | |
| Calories 215 | |
| Calories from Fat 66 | 31% |
| Total Fat 7.57g | 9% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 42mg | 14% |
| Sodium 74mg | 3% |
| Potassium 1186mg | 34% |
| Total Carbs 22.16g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 15.93g | 11% |
| Protein 19.19g | 31% |
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