Chicken And Black Bean Pitas Food

BLACK BEAN PITA POCKETS

Steps:

• In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

CHICKEN AND BLACK BEAN PITAS

Steps:

• Pre-heat oven to 350 degrees.
• In a large skillet combine onions and garlic. Sauté over medium heat for 2 minutes. Add corn, beans and chicken and sauté for another 2 minutes.
• Drain mixture and cool slightly.
• In a large mixing bowl combine all ingredients except pitas. Mix well.
• Stuff pitas with mixture.
• Cook in preheated oven for 15-20 minutes.
• Serve with salsa and sour cream. MMMMM!

MOROCCAN GARBANZO BEAN AND FETA PITAS

Steps:

• To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

CHICKPEA AND BLACK BEAN PITA POCKET

Steps:

• In a large bowl combine beans, grapes, lettuce, onions, bell pepper.
• In a small bowl combine the mayo and salad dressing mix well.
• serve in side pita pockets.

CARIBBEAN CHICKEN SALAD

Steps:

• Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
• Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
• Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
• Cool slightly, then cut into 1/2"-thick slices.
• Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
• Optional: Stuff salad into pitas and serve!