Vegetable Chicken Pocket

• 1 cucumber
• 2 carrot
• 1 fresh, medium whole tomatoes
• 1/4 cup KRAFT Fat Free Ranch Dressing
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 7 ounce OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1/2 teaspoon dried basil leaves
• 4 whole wheat pita bread rounds, cut in half
• 1/4 pound romaine lettuce
• 16 ounce fat-free milk
• 1/2 CRYSTAL LIGHT Tangerine Strawberry Flavor Drink Mix*
• 2 BREYERS Vanilla Lowfat Yogurt, 8-oz. container
• 1/2 pound frozen unsweetened strawberries

1. Slice and chop cucumber; peel and then grate/shred carrots.
2. Chop tomato.
3. Mix dressing, mayo, chicken cuts, cucumber, carrot, tomato and basil until well blended in large bowl; cover.
4. Refrigerate until well chilled.
5. Cut pitas in half, and fill pita halves evenly with lettuce (note that 1/4 pound romaine = about 2 generous cups of chopped lettuce) and chicken mixture.
6. Create Strawberry Yogurt Smoothies by placing milk (16 ounces = 2 cups), CRYSTAL LIGHT mix, yogurt, and frozen strawberries (about 2 heaping cups) in blender container; cover.
7. Blend on high speed until smooth.
8. If your blender container is small, make in two batches.
9. Split among four tall glasses.

cucumber, carrot, tomatoes, mayonnaise, chicken, basil, whole wheat pita bread, romaine lettuce, milk, light tangerine, vanilla, strawberries

Taken from www.kraftrecipes.com/recipes/vegetable-chicken-pocket-59378.aspx (may not work)