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Chicken Pita Taquitos

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  • Prep 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 4
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by Qué Rica Vida Cocina
Updated Jun 15, 2012
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Ingredients

  • 1 package (8.25 oz) frozen fajita-style cooked chicken strips
  • 1 small zucchini, cut in half lengthwise, sliced
  • 1 small onion, sliced
  • 1/2 medium green bell pepper, thinly sliced
  • 1 package (9 oz) frozen whole kernel corn
  • 1 large tomato, chopped (1 cup)
  • 1/2 jalapeño chile, seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 4 whole wheat pita breads (6 inch), cut in half to form pockets

Directions

  • 1
    Cook chicken as directed on package in microwave until juice of chicken is no longer pink when center of thickest part is cut (170°F).
  • 2
    Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add zucchini, onion and bell pepper; cook 4 minutes, stirring frequently. Stir in corn, tomato, chile pepper and cilantro. Reduce heat to medium-low; simmer uncovered 3 minutes or until vegetables are tender and mixture is thoroughly heated.
  • 3
    Thinly slice cooked chicken; stir into vegetable mixture. Fill each pita bread half with about 2/3 cup chicken and vegetable mixture. Wrap 2 sandwiches together securely with foil; take with you for an on-the-go dinner.

Nutrition Information

340 Calories, 7g Total Fat, 26g Protein, 49g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
800mg
33%
Potassium
400mg
11%
Total Carbohydrate
49g
16%
Dietary Fiber
7g
29%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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