Fruit and Chicken Salad Stuffed Pitas

Fruit and Chicken Salad Stuffed Pitas
Recipe type: Lunch
Prep time: 
Total time: 
Serves: 6
A great use for leftover chicken or supermarket deli roast chicken. The celery and water chestnuts add a nice crunch. It's perfect for an on-the-go lunch, too. Easy to prepare; Low fat.
  • 2 cups cooked chicken cut into small pieces
  • 1 cup red or green seedless grapes
  • ½ cup chopped celery
  • ½ cup chopped canned water chestnuts
  • 8 oz. can pineapple chunks in juice, undrained
  • 2 tablespoons chopped red bell pepper
  • ⅓ cups nonfat ranch salad dressing
  • Lettuce leaves
  • 6 Whole Wheat Pita
  1. Combine all ingredients except pita bread and lettuce in large bowl; mix until ingredients are blended.
  2. Cover and refrigerate up to 3 days.
  3. Just before serving, line pitas with lettuce, add chicken salad and wrap.
Nutrition Information
Calories: 252 Fat: 2.7g Carbohydrates: 39g Sodium: 490mg Fiber: 1g Protein: 17g Cholesterol: 35mg


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