2 boneless, skinless chicken breasts (about 4 ounces each)
1/3 cup reduced-fat Caesar dressing
1/8 teaspoon pepper
2 cups romaine lettuce, coarsely chopped
1/4 cup carrot, shredded (1 small carrot)
2 tablespoons Parmesan cheese, shredded
2 whole-wheat pita (pocket) breads (6 inch), cut in half to form pockets
1 plum (Roma) tomato, thinly sliced
Set oven control to broil. Brush both sides of chicken with 1 tablespoon of the dressing; sprinkle with pepper.
Place chicken on rack in broiler pan. Broil 4 to 6 inches from heat 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170° F). Cool about 5 minutes. Cut into thin slices.
In medium bowl, toss lettuce, carrot, and cheese with remaining dressing until coated. Fill each pita bread half with tomato and chicken; top with lettuce mixture.
- Total Fat
- 7 g
- 45 mg
- 480 mg
- Total Carbohydrate
- 22 g
- 18 g