"grilled" chicken in "pita pockets"
For me to take to school. No lettuce or tortillas; just chicken, cheese, salsa and tortilla chips (underneath the chicken).
For my brother to take to work. His looks cooler than mine, but they taste the same. I'm glad I'm making him lunch these days, though it makes me feel more subservient than I really am.
Grilled Chicken in Pita Pockets
from McCormick
Ingredients:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons McCormick® Grill Mates® Montreal Chicken Seasoning
1/2 teaspoon McCormick® Italian Seasoning
1 pound boneless skinless chicken breast halves
6 pita pockets
6 slices Monterey Jack or Muenster cheese
6 lettuce leaves
6 slices tomato
1/2 cup shredded carrots
Directions:
1. Mix first 4 ingredients in small bowl. Place chicken in large resealable plastic bag or glass dish. Add chicken; toss to coat. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2. Grill over medium heat 5 to 6 minutes on each side or until chicken is cooked through. Serve warm or cover and refrigerate until ready to serve.
3. Thinly slice chicken and layer in pita pockets. Top with cheese, lettuce, tomato and carrots.
Changes:
- Did not marinate
- Fried, not grilled
- Fried in marinade instead of discarding
- Salsa instead of tomatoes
- No carrots
- Tortillas instead of pita pockets