|Makes: 4 servings|
|Serving Size: 1 pizza|
|Choices: Starch 0.5, Vegetable 1, Lean Protein 3, Fat 0.5|
- Makes: 4 servings
- Serving Size: 1 pizza
- Cooking Time: 9 minutes
|1/4||cup||fat-free sour cream|
|3||(4-oz) boneless, skinless chicken breast cutlets, grilled and cut into 1/2-inch pieces|
|1/4||cup||refrigerated fresh salsa|
|2||whole wheat pita bread rounds, split horizontally|
|3/4||cup||(3 oz) reduced-fat shredded sharp Cheddar cheese|
|1 1/2||cups||shredded lettuce|
|1||Tbsp.||sliced black olives, drained|
- Preheat the oven to 425 F. In a small bowl, mix the sour cream, milk, and cumin until well combined; set aside.
- In another bowl, mix the chicken and salsa; set aside.
- Place the pita bread, split side up, on a baking sheet. Lightly brush with the olive oil and bake for 4 minutes, or until slightly crisp. Spoon the chicken mixture evenly over the pitas. Sprinkle with the cheese.
- Bake about 5 minutes more, until the chicken is heated through and the cheese is melted. Top with the lettuce, tomatoes, and olives. Drizzle with the sour cream mixture and serve.
Recipe adapted from the ADA cookbook Mr. Food Test Kitchen: Guilt-Free Weeknight Favorites.