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Chicken And Rice Pitas

New.Wife's picture
Ingredients
  Water 3⁄4 Cup (12 tbs)
  Brown rice 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Chopped cooked chicken/Turkey 1 1⁄2 Cup (24 tbs)
  Frozen chopped broccoli 1 Cup (16 tbs), cooked, drained
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Plain low-fat yogurt 8 Ounce (1 Carton)
  Dijon style mustard 2 Tablespoon
  Honey 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Pita bread rounds 2 Large, halved crosswise
  Tomato 1⁄2 Medium, cut into 2 slices
Directions

In a small saucepan stir together water, rice, and bouillon granules.
Bring to boiling; reduce heat.
Cover and simmer about 45 minutes or till rice is tender.
Meanwhile, combine chicken, broccoli, cheese, carrot, and olives.
Add rice mixture.
Stir together yogurt, mustard, honey, and pepper.
Pour over rice mixture, tossing to coat.
Spoon mixture into two 2-cup freezer containers.
Seal, label, and freeze.
To serve, thaw 1 container of chicken mixture overnight in the refrigerator.
Spoon about 1/2 cup of mixture into each pita half.
Cut tomato slices in half; place in each pita half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
50 Minutes

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