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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (4-ounce) skinned, boned chicken breast halves |
1/2 cup bean sprouts |
1/4 cup diced water chestnuts |
1/4 cup sliced green onions |
1 tablespoon rice vinegar |
1 tablespoon low-sodium soy sauce |
1 teaspoon sesame oil |
1 (7-inch) whole wheat pita bread round, cut in half crosswise |
2 leaf lettuce leaves |
Directions:
1. Place chicken in a medium saucepan; add water to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done; drain. Let chicken cool to touch. Chop chicken into bite-size pieces.
2. Combine chicken, sprouts, water chestnuts, and green onions. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
3. Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
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