Ingredients:
1 tsp salt-free Mexican or Southwest seasoning
1/4 tsp garlic powder
1 small boneless, skinless chicken breast
1 whole-wheat pita
2 tbsp hummus
2 tbsp black beans, drained
several red onion strip
several red bell pepper strips
2 tbsp chopped tomato
2 tbsp chopped cilantro
2 tbsp shredded cheddar cheese
4 tsp guacamole or sour cream
Directions:
Preheat the oven to 450F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes or until the cheese in melted. Let stand for 5 minutes. Cut into wedges. Top each wedge with guacamole or sour cream if desired.
Comments:
Ok, switched this one up a little. Used Montreal chicken seasoning, left out the hummus, red bell pepper and cilantro. Didn't grill anything. Cooked the chicken in the George Foreman. It all seemed to work out. Man, was it a strong onion though. Wow!
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