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Chicken Pita Taquitos

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Chicken Pita Taquitos
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Dinner ready in 20 minutes! Enjoy these flavorful chicken and pita bread sandwiches – perfect for Mexican cuisine.

Ingredients

1
package (8 oz) refrigerated cooked fajita-style chicken strips
1
small zucchini, cut in half lengthwise, sliced
1
small onion, sliced
1/2
medium green bell pepper, thinly sliced
1
cup frozen whole kernel corn (from 1-lb bag)
1
large tomato, chopped (1 cup)
1/2
jalapeño chile, seeded, finely chopped
1
tablespoon chopped fresh cilantro
4
whole wheat pita breads (6 inch), cut in half to form pockets

Directions

  • 1 Cook chicken as directed on package in microwave until juice of chicken is no longer pink when center of thickest part is cut (170° F).
  • 2 Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add zucchini, onion and bell pepper; cook 4 minutes, stirring frequently. Stir in corn, tomato, chile pepper and cilantro. Reduce heat to medium-low; simmer uncovered 3 minutes or until vegetables are tender and mixture is thoroughly heated.
  • 3 Thinly slice cooked chicken; stir into vegetable mixture. Fill each pita bread half with about 2/3 cup chicken and vegetable mixture. Wrap 2 sandwiches together securely with foil; take with you for an on-the-go dinner.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
30
)
Daily Value
Total Fat
3 1/2g
5%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
40mg
13%
Sodium
600mg
25%
Potassium
430mg
12%
Total Carbohydrate
44g
15%
(
Dietary Fiber
6g
26%
,
Sugars
9g
)
Protein
20g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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