Spicy Chicken Pockets

• 6 (4-ounce) skinless, boneless chicken breast halves
• 3 1/2 tablespoons salt-free Creole seasoning
• 1 tablespoon vegetable oil
• Cooking spray
• 8 lettuce leaves
• 4 (6-inch) whole wheat pita bread rounds, cut in half crosswise
• 1 small red onion, thinly sliced and separated into rings
• 1 cup alfalfa sprouts
• 3/4 cup chopped cucumber
• 3/4 cup chopped tomato

1. Rub both sides of chicken with Creole seasoning, and place in a large shallow dish. Cover and refrigerate at least 30 minutes.
2. Prepare grill.
3. Brush both sides of chicken evenly with oil. Place chicken on grill rack coated with cooking spray; grill, covered, 5 to 6 minutes on each side or until chicken is done.
4. Place 1 lettuce leaf in each pita half. Layer onion and next 3 ingredients evenly into pita halves. Cut chicken into strips, and arrange evenly over vegetables. Serve warm.
5. carbo rating: 18

skinless, salt, vegetable oil, cooking spray, whole wheat pita bread, red onion, alfalfa sprouts, cucumber, tomato

Taken from www.myrecipes.com/recipe/spicy-chicken-pockets (may not work)