Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/3 cup fat-free creamy Caesar salad dressing1/4 cup crumbled feta cheese1/4 cup pitted Greek olives, finely chopped1/4 teaspoon garlic powder8 pita pocket halves8 lettuce leaves1 medium tomato, sliced1 small onion, sliced
Preparation
In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through.
Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.
