Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 10 minutes | 4 servings | 1 stuffed pita half, ¼ C Tangy Salsa |
For filling: 2 C canned low-sodium black beans, rinsed
2 C frozen broccoli, corn, and pepper vegetable mix, thawed (Leftover Friendly)
2 C grilled boneless, skinless chicken breast, diced (about 4 small breasts)
½ C shredded low-moisture part-skim mozzarella cheese
1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
2 Tbsp scallions (green onions), rinsed and chopped (or substitute red onions)
2 (6½-inch) whole-wheat pitas
1 C Tangy Salsa | | | | calories | 373 | | Total fat | 4 g | | Saturated fat | 1 g | | Cholesterol | 34 mg | | Sodium | 374 mg | | Total fiber | 14 g | | Protein | 27 g | | Carbohydrates | 60 g | | Potassium | 741 mg | | Vitamin A | 180% | | Vitamin C | 50% | | Calcium | 8% | | Iron | 25% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Preheat oven to 400 ºF. | -
| 2 | Combine beans, vegetables, chicken, cheese, and seasonings. Mix well. | -
| 3 | Cut pitas in half, and open the pockets. Divide filling evenly between the four halves (about 1½ cups each). | -
| 4 | Place pitas on a nonstick baking sheet, and bake for about 10 minutes until the filling is hot, cheese melts, and chicken is reheated. | -
Note: If you can't find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further. |
If you don’t have leftover cooked vegetables, see basic cooking instructions. Children can help stuff ingredients into the pita pockets.
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