Vegetable Chicken Pocket

• 1 tablespoon KRAFT Fat Free Ranch Dressing
• 1 tablespoon KRAFT Light Mayo Reduced Fat Mayonnaise
• 2 ounce OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1/2 cucumber
• 1 carrot Target 2 lb For $3.00 thru 02/06
• 1/2 fresh, medium whole tomatoes
• 1/4 teaspoon dried basil leaves
• 1/8 pound romaine lettuce
• 1 whole wheat pita bread rounds, cut in half
• 1/4 TANG Orange Flavor Sugar Free Drink Mix
• 1/2 cup water
• 2 ounce pineapple juice
• 6 ice cubes
• 1 SNACKWELL'S Sugar Free Lemon Creme Sandwich Cookies

1. Slice cucumber, and then chop 1/2 of slices; set slices aside.
2. Peel and then cut carrot in half; grate or shred other half.
3. Chop tomato.
4. Mix dressing, mayo, chicken cuts, cucumber, carrot, tomato and basil until well blended in large bowl; cover.
5. Refrigerate until well chilled.
6. Cut pita in half, and fill pita halves evenly with lettuce (note that 1/8 pound romaine = about 1 generous cup of chopped lettuce) and chicken mixture.
7. Serve remaining cucumber slices and carrot half on the side for an extra veggie boost.
8. Create Orangey-Pineapple Drink by placing TANG mix, water, and pineapple juice in tall glass; stir to dissolve.
9. Serve over ice, and enjoy cookies for dessert.

mayonnaise, chicken, cucumber, tomatoes, basil, romaine lettuce, whole wheat pita bread, orange flavor sugar, water, pineapple juice, cubes, s sugar

Taken from www.kraftrecipes.com/recipes/vegetable-chicken-pocket-59377.aspx (may not work)