Why warm up the kitchen on warm Native indian summer time nights when you can take supper in hand with these satisfying poultry pitas from Lynne Ziegler in Odenton, Maryland? LYNNE’S TIP: I also move up the poultry pieces in flour tortillas and provide as grab-and-go cover snacks. Serve any remaining poultry with combined veggies and the last of the lawn tomato vegetables in lunchtime soups the next day.
3 tbsps Hellmann's® Real Mayonnaise
3 tbsps honey
3 tbsps delicious brown mustard
1/4 tsp. salt-free beans preparing blend
2 boneless skin free poultry sections (5 oz. each)
2 whole pita breads
1/2 cup destroyed lettuce
2 Wright® Brand Bread pieces, prepared and crumbled
2 pieces Europe cheese
In a normal size dish, merge the mayo, sweetie, mustard and preparing blend; set aside 3 tbsps. Add staying combination in a large resealable plastic bag; add poultry. Clusure bag and turn to coat; chil for at least 1 hour. Refrigerate arranged mayo combination until providing.
Bbq grill poultry, covered, over method warm or broil 4 in. from the werm for 5-7 minutes on each baye or until a beef temperature gauge flows 170°. Cut poultry into 1-in. pieces.
Distribute arranged mayo combination over pita breads; top with the lettuce, poultry, bacon and dairy products. Yield: 2 meals.
Nutritional Facts 1 providing (prepared with reduced-fat mayo and reduced-fat cheese) is equal to 511 calories, 15 g fat (5 g soaked fat), 98 mg cholesterol, 759 mg sodium, 49 g carbs, 2 g fiber, 43 g proteines