YIElD: 6 halves 1 ⁄2 cup fat-free mayonnaise or salad dressing (light) 1 Tbsp.soy sauce (light) 1 ⁄4 tsp.ground ginger 1 Tbsp.peanut butter (reduced fat) 1 cup cooked,chopped chicken 1 ⁄2 cup Chinese peapods,cut in half 1 ⁄2 cup chopped red or yellow sweet peppers 1 ⁄4 cup roasted peanuts 3 whole wheat pita breads,cut in half 1. Mix first four ingredients until well blended. Add chicken and vegetables and refrigerate 1 to 4 hours. Stir in peanuts and spoon into pita pockets. Recipe and ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.