| 7 | 45 | 837 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 15 min | 1 |
| 1/2 small pita | Pita bread, whole-wheat |
| 2 1/2 breast | Chicken breast, boneless, skinless (shredded) |
| 1/2 cup | Tomato (chopped) |
| 1/2 cup | Cucumber (chopped) |
| 2 tbsp | Mayonnaise, low fat |
| 1 tsp | Black pepper (to taste) |
| 1 tsp | Salt (to taste) |
1.) Lightly warm the pita breads in a dry pan or toaster for 30 seconds - 1 minute until soft and pliable.
2.) Assemble the pitas:
Slice each pita to open a pocket or fold it in half.
Spread the mayonnaise inside each half.
Layer in the shredded chicken, chopped tomato, cucumber and mixed salad.
3.) Serve immediately and enjoy
| Grain | 0.4 |
| Meat | 6.5 |
| Vegetables | 1.9 |
