Chicken Pita Taquitos

 

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

cup frozen whole kernel corn (from 1-lb bag)

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

• 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.