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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Makes 8 half pockets. From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
2 cups diced cooked chicken or 2 cups cooked pork or 2 cups cooked beef or 2 cups cooked seafood |
1 1/2 cups shredded lettuce |
1 cup alfalfa sprouts or 1 cup bean sprouts |
1 medium tomato, seeded and chopped |
2 green onions with tops, thinly sliced |
1 cup shredded part-skim farmer cheese or 1 cup shredded part-skim mozzarella cheese |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 teaspoon parsley flakes |
1/4 teaspoon dried basil, crushed |
1/4 teaspoon dried oregano, crushed |
1/4 teaspoon garlic powder |
1/4 teaspoon dry mustard |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
4 whole wheat pita bread |
lemon wedge |
Directions:
1. In medium bowl, combine meat or seafood, lettuce, sprouts, tomato, green onion and cheese.
2. In a jar with a tight fitting lid, combine oil, vinegar, parsley, basil, oregano, garlic powder, mustard, sugar and pepper.
3. Shake well and toss with meat and vegetables.
4. Cut pockets in half and spoon mixture into bread.
5. Garnish each with a lemon wedge.
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