southwestern chicken pitas with chipotle sauce

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• heat remaining oil in skillet, and saute chicken until no longer pink. add the onions and red peppers, and cook for 2 more minutes.
• cut pitas in half, and stuff with chicken mixture. serve with lettuce, cheese, and chipotle sauce.