“Great lunch or afternoon snack.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup cut-up cooked chicken
  • 14 cup honey mustard dressing
  • 14 cup chopped cucumber
  • 14 cup chopped tomato
  • 1 tablespoon finely chopped cashews
  • 2 (6 inch) whole wheat pita bread, cut in half to form pockets
  • 2 tablespoons mayonnaise or 2 tablespoons salad dressing
  • 12 cup alfalfa sprout

Directions

  1. Mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes or until chilled.
  2. Just before serving, spread insides of pita pockets with mayonnaise.
  3. Fill pockets with chicken mixture; top with alfalfa sprouts.

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