New Yorker Pita Sandwich
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
strips |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | can |
beans
vegetarian |
*
|
| 2 | tablespoons |
horseradish sauce
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
pocket bread
|
* |
| 8 | slices |
tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
strips |
|
| 15 | ml |
vegetable oil
|
|
| 1 | can |
beans
vegetarian |
*
|
| 3E+1 | ml |
horseradish sauce
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
pocket bread
|
* |
| 8 | slices |
tomatoes
|
*
|
Directions
In skillet, sauté chicken, onion and green pepper in oil until vegetables are tender-crisp and chicken is tender.
Stir in beans, horseradish sauce, salt and pepper.
Simmer 5 minutes to blend flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into each half.
Fill each with about ⅓ cup bean mixture.
