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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a great meal that tastes very fresh. I used to eat this a lot when I could eat pita bread, but since going gluten free and not having found a gluten free pita bread, I've really missed it! I hope you like this one as much as I have. Ingredients:
2 cups cubed cooked chicken breasts |
1 medium cucumber, seeded and chopped |
1 medium tomato, seeded and chopped |
3 green onions, thinly sliced |
1/4 cup lemon juice |
3 tablespoons canola oil |
2 garlic cloves, minced |
1 teaspoon sugar |
1/2-1 teaspoon dried basil |
pesto sauce (optional) |
2 cups shredded red leaf lettuce or 2 cups romaine lettuce |
4 (6 inch) pita breads, halved |
Directions:
1. In a bowl, combine the chicken, cucumber, tomato, lettuce and onions.
2. In a small bowl, combine lemon juice, oil, garlic, sugar and basil; mix well.
3. Add pesto if you desire; as little or as much as you would like.
4. Pour over chicken mixture and toss to coat.
5. Spoon about 1/2 cup of the mixture into each pita half.
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