Directions:
- In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
- In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
- Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.84 Kcal (1364 kJ) | ||
| Calories from fat | 55.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 55.74mg | 19% | |
| Sodium | 563.92mg | 23% | |
| Potassium | 993.49mg | 21% | |
| Total Carbs | 19.92g | 7% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 8.03g | 32% | |
| Protein | 27.71g | 55% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 15mg | 83% | |
| Calcium | 121.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 60.4 Kcal (253 kJ) | ||
| Calories from fat | 10.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 9% | |
|---|---|---|---|
| Cholesterol | 10.33mg | 19% | |
| Sodium | 104.53mg | 23% | |
| Potassium | 184.16mg | 21% | |
| Total Carbs | 3.69g | 7% | |
| Sugars | 0.43g | 9% | |
| Dietary Fiber | 1.49g | 32% | |
| Protein | 5.14g | 55% | |
| Vitamin C | 3.7mg | 33% | |
| Iron | 2.8mg | 83% | |
| Calcium | 22.5mg | 12% | |
* 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.
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