Vegetable Chicken Pocket

Name: Vegetable Chicken Pocket
Ingredients: 1 cucumber; 2 carrot; 1 fresh, medium whole tomatoes; 1/4 cup KRAFT Fat Free Ranch Dressing; 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise; 7 ounce OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips; 1/2 teaspoon dried basil leaves; 4 whole wheat pita bread rounds, cut in half; 1/4 pound romaine lettuce; 16 ounce fat-free milk; 1/2 CRYSTAL LIGHT Tangerine Strawberry Flavor Drink Mix*; 2 BREYERS Vanilla Lowfat Yogurt, 8-oz. container; 1/2 pound frozen unsweetened strawberries

13 ingredients

9 steps

Ingredients

1 cucumber
2 carrot
1 fresh, medium whole tomatoes
1/4 cup KRAFT Fat Free Ranch Dressing
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
7 ounce OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 teaspoon dried basil leaves
4 whole wheat pita bread rounds, cut in half
1/4 pound romaine lettuce
16 ounce fat-free milk
1/2 CRYSTAL LIGHT Tangerine Strawberry Flavor Drink Mix*
2 BREYERS Vanilla Lowfat Yogurt, 8-oz. container
1/2 pound frozen unsweetened strawberries

Directions

1

Slice and chop cucumber; peel and then grate/shred carrots.
2

Chop tomato.
3

Mix dressing, mayo, chicken cuts, cucumber, carrot, tomato and basil until well blended in large bowl; cover.
4

Refrigerate until well chilled.
5

Cut pitas in half, and fill pita halves evenly with lettuce (note that 1/4 pound romaine = about 2 generous cups of chopped lettuce) and chicken mixture.
6

Create Strawberry Yogurt Smoothies by placing milk (16 ounces = 2 cups), CRYSTAL LIGHT mix, yogurt, and frozen strawberries (about 2 heaping cups) in blender container; cover.
7

Blend on high speed until smooth.
8

If your blender container is small, make in two batches.
9

Split among four tall glasses.