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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1/3 cup nonfat mayonnaise |
1/4 teaspoon garlic powder |
2 (8-inch) pita bread rounds |
6 ounces cooked chicken breast, cut into strips (skinned before cooking and cooked without salt or fat) |
1 cup shredded iceberg lettuce |
3/4 cup chopped tomato |
1/3 cup peeled, coarsely chopped cucumber |
vegetable cooking spray |
1/4 cup water, divided |
Directions:
1. Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds. Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.
2. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet. Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.
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