Chicken Pecos Pitas With Pistachios Recipe

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Ingredients:

Serving

2 cups cooked chicken
1/2 cup coarsely chopped california pistachios
cumin vinaigrette
4 pita bread rounds
1 cup julienne pared jicama, seeded cucumber or 1 cup pared seeded cucumber
1 avocado, peeled, seeded and sliced
1/2 cup bottled roasted red peppers or 1/2 cup pimiento
1/4 cup vegetable oil
1/4 cup cider vinegar
1 tbsp sugar
1 tsp cumin seed

Directions:

Toss chicken with half the pistachios and enough Cumin Vinaigrette to moisten.
Warm pita pockets in 350°F oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper.
Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.23 Kcal (1692 kJ)
Calories from fat	236.06 Kcal
		% Daily Value*
Total Fat	26.23g	40%
Cholesterol	25.43mg	8%
Sodium	479.33mg	20%
Potassium	414.36mg	9%
Total Carbs	30.68g	10%
Sugars	2.6g	10%
Dietary Fiber	3.3g	13%
Protein	13.66g	27%
Vitamin C	17.5mg	29%
Iron	5.9mg	33%
Calcium	51.7mg	5%

Amount Per 100 g
Calories	265.43 Kcal (1111 kJ)
Calories from fat	155 Kcal
		% Daily Value*
Total Fat	17.22g	40%
Cholesterol	16.7mg	8%
Sodium	314.74mg	20%
Potassium	272.08mg	9%
Total Carbs	20.15g	10%
Sugars	1.7g	10%
Dietary Fiber	2.17g	13%
Protein	8.97g	27%
Vitamin C	11.5mg	29%
Iron	3.9mg	33%
Calcium	33.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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