Recipe
Main Dish
Veggie Pita Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. chopped jicama | ||
| 1 avocado | ||
| 1 c. cherry tomatoes | ||
| 1 (2.25 oz) can sliced ripe olives, drained | ||
| 1 c. cubed chicken | ||
| Louisiana hot sauce, to taste | ||
| ⅓ c. Newman's Own light sun-dried tomato dressing | ||
| 10 grinds black pepper | ||
| 4 whole wheat pita pockets |
Directions
- Peel jicama and avocado. Slice and cut into small chunks.
- Slice tomatoes in half.
- Combine all vegetables, black olives and chicken in a bowl.
- Sprinkle hot sauce, salad dressing and pepper to taste and mix.
- Serve with whole wheat pita pockets.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 30mg
- Sodium: 970mg
- Total Carbohydrates: 42g
- Protein: 16g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 15%
0%
Calcium 4%