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ShareChampion Chicken Pockets
Low-fat yogurt and ranch salad dressing top cold chicken salad in this pita sandwich recipe. Wrap it up to carry for a healthful lunch.
MAKES: 4 servings
SERVING SIZE: 1 sandwichCARB GRAMS PER SERVING:
21
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 231
- Protein(gm): 20
- Carbohydrate(gm): 21
- Fat, total(gm): 8
- Cholesterol(mg): 53
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Vitamin A(IU): 2284
- Vitamin C(mg): 11
- Sodium(mg): 392
- Calcium(DV %): 50
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 1
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1/4 cup plain low-fat yogurt
- 1/4 cup bottled reduced-fat ranch salad dressing
- 1 1/2 cups chopped cooked chicken or turkey
- 1/2 cup chopped broccoli
- 1/4 cup shredded carrot
- 1/4 cup chopped pecans or walnuts (optional)
- 2 6 - 7 inches whole wheat pita bread rounds, halved crosswise
1. In a small bowl stir together yogurt and ranch salad dressing.
2. In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken; toss to coat. Spoon chicken mixture into pita halves. Wrap tightly in plastic wrap and chill up to 24 hours. Pack sandwiches in insulated containers with ice packs. Makes 4 sandwiches.
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