MAGGIE'S SUPER HEALTHY CILANTRO LIME CHICKEN SALAD PITA SANDWICH
I threw this together on a warm night when I didn't feel like cooking and wanted something cool and healthy but also filling. I was amazed at how low calorie this turned out and also how much I enjoyed it. I hope you do, too! You can easily substitute the pitas with tortillas to make these more like wraps, and there's plenty of flexibility to add or subtract ingredients (like maybe red onion or fresh basil for example - warmed up with a little feta cheese melted inside is not at all bad, either, I've learned). With the 4 servings, each serving will either stuff a half of a pita super full or be just enough for 1 whole pita cut in two filled not quite so full. Your choice.
Provided by Maggie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Refrigerate an hour or so, if desired. This is optional but does help the flavors set.
- Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.
Nutrition Facts : Calories 341, Fat 9.6, SaturatedFat 2.3, Cholesterol 54.9, Sodium 772.2, Carbohydrate 37, Fiber 2.3, Sugar 2.1, Protein 25.4
PITA PORK SANDWICHES
Make and share this Pita Pork Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 3x1/4-inch strips.
- Mix lemon juice, oil, mustard, finely chopped garlic and oregano. Pour over pork strips in glass or plastic bowl.
- Cover and refrigerate at least 1 hour but no longer than 8 hours.
- Mix yogurt, cucumber, crushed garlic and dill. Cover and refrigerate.
- Heat oven to 450.
- Remove pork from marinade; place in single layer in shallow pan. Roast about 10 minutes or until crisp.
- Fill pockets with pork; top with yogurt mixture and onion.
Nutrition Facts : Calories 537.1, Fat 34.9, SaturatedFat 8.8, Cholesterol 79.4, Sodium 291.1, Carbohydrate 28.1, Fiber 1.8, Sugar 6.1, Protein 28.4
CHICKEN TIKKA PITA SANDWICH
Make and share this Chicken Tikka Pita Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, garlic and lime juice. Let sit for about 15 minutes, then add tandoori paste. Marinate at least 30 minutes; overnight in the refrigerator is even better.
- Rub the chicken with the oil. Broil, grill or cook in a nonstick frying pan just until cooked through, about 5 or 6 minutes a side; be careful not to overcook. Transfer to a plate and let cool.
- Cut the chicken into thin slices or small bite-size pieces. Set aside.
- Mix together mayonnaise and yogurt, then stir in mint, if using. Set aside.
- Brush the pitas on one side with water, then heat in a toaster or in a heavy nonstick frying pan. They should puff up, making it easy to split them to form a pocket.
- Into each pocket, place a few pieces of chicken, a spoonful of yogurt sauce, a sprinkling of cucumber, a little lettuce, more chicken and so on, until the ingredients are used up or the pitas can't hold any more. Garnish with red onion, tomato and cilantro or mint, then serve.
Nutrition Facts : Calories 417.4, Fat 12.7, SaturatedFat 2.3, Cholesterol 81.3, Sodium 579.8, Carbohydrate 42.5, Fiber 2.4, Sugar 4.5, Protein 32.2
HEALTHY CHICKEN SALAD SANDWICH
Make and share this Healthy Chicken Salad Sandwich recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken in a food processor and mix in seasonings.
- Serve on bread with lettuce and tomato.
Nutrition Facts : Calories 192.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 64.3, Sodium 563, Carbohydrate 14.1, Fiber 2.3, Sugar 1.4, Protein 25.6
CILANTRO-LIME CHICKEN SANDWICHES
You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.
Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe I posted on this site.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 1h40m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 29
Steps:
- FOR THE MARINADE: Place 1/4 cup cilantro, 1 clove minced garlic, 1/2 jalapeno, 2 tablespoons lime zest, 1 1/2 teaspoons salt, 1/2 teaspoon onion powder, 1/4 teaspoon black, 1/4 teaspoon chipotle chile powder, and 1 teaspoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake bag to coat. Refrigerate for 1 hour.
- FOR THE SALSA: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, 1/8 teaspoon chipotle chile powder, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- TO PREPARE THE GRILLED VEGETABLES: Toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- FOR THE LIME MAYONNAISE: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown.
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 697.5, Fat 20.5, SaturatedFat 7.5, Cholesterol 61.6, Sodium 1537.1, Carbohydrate 93.3, Fiber 5.5, Sugar 18, Protein 36.6
CHICKEN SALAD SANDWICHES
The secret ingredients are pimiento-stuffed olives and toasted almonds. Judy Kisch-Keuten entered this recipe in a contest and won first place in Beatrice, Nebraska. If you've ever made chicken and got tired of eating it, this is a great way to use your leftovers. It's so tasty you won't notice you're eating chicken again. Recipe from Taste of Home America's Best Church Supper Recipes. Thank you Judy for your award winning recipe!
Provided by AmyZoe
Categories Lunch/Snacks
Time 25m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 11 ingredients and mix well.
- Top 12 muffin halves with lettuce leaves and spread with chicken salad.
- Top with tomato slices and remaining muffin halves.
Nutrition Facts : Calories 226.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 2.5, Sodium 539.4, Carbohydrate 36.3, Fiber 4.6, Sugar 7.4, Protein 7.6
PITA SALAD SANDWICHES WITH TAHINI SAUCE
I love tahini sauce and pita sandwiches! I adapted this recipe slightly from one I found in Vegetarian Times.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4 pita sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix all sauce ingredients until blended.
- Slice an edge from each pita bread, and carefully open pockets.
- In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
- Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
- Serve right away.
Nutrition Facts : Calories 545.5, Fat 28.3, SaturatedFat 11.7, Cholesterol 57.3, Sodium 1079.3, Carbohydrate 57.4, Fiber 11.7, Sugar 12.3, Protein 22.8
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