Italian Chicken Pitas

Another easy, quick one pan meal! You can also use this filling for wraps, or just eat it plain!

Italian Chicken Pitas
Source: Weight Watchers Recipes

3/4lb. Boneless Skinless Chicken Breast, Cut in thin 1" slices
1 small Zucchini cliced (1/2 cup)
1 small Carrot, grated (1/2 cup)
1 small Onion, slice in rings, then halve them
1/4 tsp dried Oregano, Basil and ground Pepper
1 med Tomato, chopped (3/4 cup)
3 pita pocket breads, 6", warmed & halved
1/3 cup shredded Mozzarella cheese (optional)
1 dash garlic powder per sandwich (optional)

Stir fry chicken with non-stick cooking spray until cooked, no longer pink inside. Add Zucchini, Carrot, Onion, & Seasonings. (Add a little water if needed) Stir fry 2 - 3 min, until crisp tender. Remove from heat & add tomato just before filling warmed pocket breads. Sprinkle fillings with cheese.

Makes 6 sandwiches.

I have not measured the volume that goes into each pita, but I would estimate the filling volume around 1/2 cup. Add lettuce to cooled mix for a little more volume.

These pitas are a great way for me to sneak vegetables into Kevin's food, since he usually doesn't eat them. He claims to not like any of the ingredients in these except the chicken and carrots, yet somehow he will eat every bite when you put them all together!