Southwestern Chicken Pitas with Chipotle Sauce

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 647 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon salt
• 4 tablespoons peanut butter
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 cup shredded lettuce
• ½ teaspoon chili powder
• 1 cup shredded white Cheddar cheese
• 1 red bell pepper, julienned
• 1 cup plain nonfat yogurt
• ½ teaspoon pepper
• 3 tablespoons vegetable oil, divided
• 1 medium onion, sliced
• 4 tablespoons chopped green onions
• 2 chipotle peppers
• 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 4 (6-inch) pitas

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.

Step 3

Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.

Step 4

Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.

Step 5

Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.