WARM CHICKEN PITA POCKETS

Warm Chicken-Spinach Pita Pockets

by Meghan Pembleton
Special for The Republic

1 whole pita round,
1/4 teaspoon olive oil
1/2 teaspoon fat-free honey mustard
2 ounces thinly sliced deli chicken breast (kosher, of course!)
3 cups fresh baby spinach

Heat oil in a large non-stick skillet over medium heat. Warm pita about 30 seconds per side. Move to a plate and spread insides with honey mustard. Place sliced chicken in skillet and heat about 15 seconds per side. Put chicken inside pitas. Add spinach to skillet and saute just until wilted, about 30 seconds, then add to pita with chicken. Serve immediately.

Active time: 5 minutes
Total time: 5 minutes
Servings: 1

Approximate values per serving: 161 calories, 3 g fat, 25 mg cholesterol, 15 g protein, 20 g carbohydrates, 4 g fiber, 756 mg sodium, 17 percent calories from fat.