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Mediterranean Sandwiches
Source: Diabetic Cooking Magazine

Warm chicken and assorted vegetables stuffed in whole wheat pita bread pockets and flavored with oregano, mint, oil, and vinegar.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 296.1
Total Carbs 39.1 g
Dietary Fiber 5.6 g
Sugars 2.9 g
Total Fat 4.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.9 g
Potassium 234.6 mg
Protein 28.3 g
Sodium 384.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/4 lb  chicken tenders
1 each  large tomato
0 1/2 cup  Cucumber, with skin, fresh, slices
0 1/2 each  Onion, sweet, fresh
2 tbsp  cider vinegar
1 tbsp  extra virgin olive oil
3 tsp  oregano leaves
2 tsp  fresh mint
0 1/4 tsp  salt
6 each  large whole wheat pitas
12 piece  fresh romaine leaves
  1. Spray large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken; cook and stir for 7 to 10 minutes or until browned and no longer pink in center. Cool slightly.
  2. Combine chicken, tomato, cucumber and onion in medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint, and salt; toss to combine.
  3. Cut pitas in half crosswise and gently open. Place 1 lettuce leaf in each pita bread half, if desired. Divide chicken mixture evenly among pita bread halves.

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