Champion Chicken Pockets

Champion Chicken Pockets

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From: Diabetic Living Magazine

Low-fat yogurt and ranch salad dressing top cold chicken salad in this pita sandwich recipe. Wrap it up to carry for a healthful lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup plain low-fat yogurt
  • ¼ cup bottled reduced-fat ranch salad dressing
  • 1½ cups chopped cooked chicken or turkey
  • ½ cup chopped broccoli
  • ¼ cup shredded carrot
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 (6 inch) 6- to 7-inch whole-wheat pita bread rounds, halved crosswise

Preparation

  • Prep

  • Ready In

  1. In a small bowl, stir together yogurt and ranch salad dressing.
  2. In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken; toss to coat. Spoon chicken mixture into pita halves. Wrap tightly in plastic wrap and chill up to 24 hours. Pack sandwiches in insulated containers with ice packs.

Nutrition information

  • Serving size: ½ pita with filling
  • Per serving: 231 calories; 8 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 20 g protein; 25 mcg folate; 53 mg cholesterol; 3 g sugars; 2,342 IU vitamin A; 11 mg vitamin C; 48 mg calcium; 2 mg iron; 392 mg sodium; 283 mg potassium
  • Nutrition Bonus: Vitamin A (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, ½ fat, ½ vegetable

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