CHICKEN PITA POCKETS

Chicken Pita Pockets image

If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

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Ingredients

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 package (14 ounces) coleslaw mix
2/3 cup mayonnaise
12 whole wheat pita pocket halves

Steps:

In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.