This is a fun lunch or entree for one. A toasted whole wheat pita takes the place of a flour tortilla, and it is topped with spicy hummus, shredded chicken, chopped veggies and dab of guacamole or fat free sour cream.
Ingredients
1teaspoonsalt-free Mexican or Southwest seasoning
1/4teaspoonMcCormick® Granulated Garlic
14 ounchchicken breastboneless skinless
1whole-wheat pita6 1/2" diameter
2tablespoonshummuspreferably red-pepper flavor
2tablespoonsno-salt-added canned black beansdrained
4teaspoonsguacamole or fat-free sour creamoptional
Instructions
Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken.
Place the chicken on the grill rack.
Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.)
Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear.
Transfer to a cutting board and let stand for 5 minutes.
Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted.
Place the pita on a nonstick baking sheet. Spread evenly with the hummus.
Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes.
Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.
Video
Spa Index Kitchen Notes
This is a serving for one, so at 350 calories, we'd characterize it as an small entree rather than a "snack" as BL suggests. If you're sharing, that's another story. :)
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