Jan 012004
 
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This is also a nice dinner recipe as well. You can serve it wrapped up in flour tortillas instead of pita bread.
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Recipes

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2

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Servings

6

12

18

24

30

36

Ingredients
Diced onions

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Diced green pepper

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Oil

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Canned corn

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Chili powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Dried oregano

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Chicken, cooked and chopped

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Salsa

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Pita bread

6

12

18

24

30

36

On Hand Ingredients
Lettuce

1/2 head

1 head

1-1/2 heads

2 heads

2-1/2 heads

3 heads

Assembly Directions:
In a large skillet, sauté onions and green pepper in the oil until onions are translucent. Add corn, chili powder, oregano, pepper, chicken and salsa to pan. Cook until chicken is warmed and liquid from salsa is reduced – about 5 minutes. Cool.

Freezing and Cooking Directions:
To freeze: Place mixture in rigid freezer container or freezer bag. Pita bread should be frozen along with chicken mixture in a separate package. Seal, label and freeze.

To serve:
Remove bread and mixture from freezer the night before serving. On day the food is served, cut pita bread in halves to form pockets. Open each pocket and place one leaf of lettuce in pocket. Package two pita pockets per sandwich bag. Place the chicken mixture in a large pan. Heat on medium high heat until mixture is boiling. Place 1/2 cup of the chicken mixture in a warmed thermos and close lid.

Nutritional Info:
Per Serving: 314 Calories; 6g Fat (15.9% calories from fat); 22g Protein; 44g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 622mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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