Chicken And Rice Pitas
|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|
|Pita bread rounds||2 Large, halved crosswise|
|Tomato||1⁄2 Medium, cut into 2 slices|
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.