Skillet Chicken Pitas
- 1/3 cup nonfat mayonnaise
- 1/4 teaspoon garlic powder
- 2 (8-inch) pita bread rounds
- 6 ounces cooked chicken breast, cut into strips (skinned before cooking and cooked without salt or fat)
- 1 cup shredded iceberg lettuce
- 3/4 cup chopped tomato
- 1/3 cup peeled, coarsely chopped cucumber
- Vegetable cooking spray
- 1/4 cup water, divided
- Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds. Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.
- Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet. Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.
nonfat mayonnaise, garlic, bread, chicken, shredded iceberg lettuce, tomato, cucumber, vegetable cooking spray, water
Taken from www.myrecipes.com/recipe/skillet-chicken-pitas (may not work)