Skillet Chicken Pitas

9 ingredients
2 steps

Ingredients

  • 1/3 cup nonfat mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 (8-inch) pita bread rounds
  • 6 ounces cooked chicken breast, cut into strips (skinned before cooking and cooked without salt or fat)
  • 1 cup shredded iceberg lettuce
  • 3/4 cup chopped tomato
  • 1/3 cup peeled, coarsely chopped cucumber
  • Vegetable cooking spray
  • 1/4 cup water, divided

Directions

  1. 1
    Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds. Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.
  2. 2
    Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet. Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.

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