Maggies Super Healthy Cilantro Lime Chicken Salad Pita Sandwich Recipes

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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



Maggie's Super Healthy Cilantro Lime Chicken Salad Pita Sandwich image

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

1 (12 1/2 ounce) can chunk chicken, drained (reserve liquid if desired for future use as broth)
10 sprigs cilantro, chopped (to taste)
1/2 medium lime, juice of
1/4 medium cucumber, chopped
1 medium tomatoes, seeded and chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 tablespoon extra virgin olive oil
4 -8 pita pockets (whole wheat if you can find them)

GREEK SALAD PITA SANDWICH

Make and share this Greek Salad Pita Sandwich recipe from Food.com.

Provided by Galley Wench

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9



Greek Salad Pita Sandwich image

Steps:

  • In a large bowl whisk the first 4 ingredients until well blended.
  • Add next 4 ingredients and toss to combine.
  • Season salad with salt and pepper.
  • Carefully open pita breads at cut end.
  • Fill each with salad.
  • Serve immediately.

Nutrition Facts : Calories 254.7, Fat 15.2, SaturatedFat 5.1, Cholesterol 22.2, Sodium 470.3, Carbohydrate 23.2, Fiber 2.3, Sugar 4.2, Protein 7.5

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice (or red wine vinegar)
2 tablespoons chopped pitted kalamata olives or 2 tablespoons other brine-cured black olives
1 teaspoon dried oregano
3 cups loosely packed thinly sliced romaine lettuce
2 cups diced seeded tomatoes
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 cup crumbled feta cheese (about 4 ounces)
3 -6 inche pita breads, top 1 1/2 inches trimmed (Pita Bread -- Using the Master Recipe #309834)

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



Pita Salad Sandwiches With Tahini Sauce image

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

1 cup low-fat plain yogurt or 1 cup nonfat plain yogurt
2 tablespoons tahini
1 garlic clove
1 teaspoon lemon juice
salt, to taste
4 large whole wheat pita bread
8 ounces feta cheese
4 tomatoes, plum, ripe and diced
1 cup spinach leaves, fresh and torn into bite-sized pieces
1 cup alfalfa sprout
1 large avocado, ripe, halved, pitted, peeled and cut into wedges
1 cucumber, diced

CILANTRO-LIME CHICKEN SALAD

This is a recipe I developed and submitted to another website, Chicken breasts are cubed, stir-fried and added to a cilantro, lime juice, honey, and garlic dressing. Serve on a salad of mixed field greens, or over Jasmine Rice. Wrap in a flour tortilla or lettuce leaves for a lunch on-the-go. The prep time includes marinating time.

Provided by emmalee1942

Categories     Salad Dressings

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 10



Cilantro-Lime Chicken Salad image

Steps:

  • Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
  • Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
  • Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
  • In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.

Nutrition Facts : Calories 109.4, Fat 6.8, SaturatedFat 1.4, Cholesterol 23.2, Sodium 363.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 8.2

1 lime, juiced
1 1/2 inches thin strip lime peel
2 tablespoons low sodium soy sauce
1 chicken breast, no skin, boned, cubed
1 -2 tablespoon olive oil
1 teaspoon honey
1/8 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped

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