Chicken with Tonnato Sauce in Pita Pockets
| Yield: | 6 Servings |
| Categories: | Ethnic, Main Dishes, Sandwiches, Breads |
| Dorothy Cross TMPJ72B | ||
| 3 | 8-inch pita breads | |
| 1 | cn | (3-ounce) tuna -- packed in |
| Cut in half crosswise | ||
| Water -- drained | ||
| 6 | lg | Lettuce leaves |
| 1/4 | c | Reduced-calorie mayonnaise |
| Rinsed and dried | ||
| 2 | tb | Nonfat yogurt |
| 3/4 | lb | Cooked skinless chicken -- |
| Or | ||
| 1 1/2 | tb | Defatted reduced-sodium |
| Turkey -- thinly sliced | ||
| Chicken stock | ||
| 2 | Red bell peppers -- roasted | |
| 1/2 | tb | Fresh lemon juice |
| And sliced -- or (2) 2.6-oz | ||
| 1 | ts | Anchovy paste |
| Jars roasted red peppers | ||
| 10 | ml | Garlic -- minced |
| Drained -- rinsed and | ||
| Sliced | ||
| 1 | pn | Cayenne pepper |
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