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Chicken Apricot Pockets
Sweet & savory duo to stuff inside a pita pocket.
1 can (10 ounces) premium chunk chicken in water, drained
1 can (8 ounces) apricots in juice, drained and sliced
1 cup chopped celery
1/4 cup chopped, unsalted pecans
2 green onions, chopped
1/4 cup low-fat mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon curry powder
4 whole wheat pitas, sliced in half
4 cups fresh watercress


Combine chicken, apricots, celery, pecans and green onions in a medium bowl. In a separate small bowl, blend mayonnaise, mustard and curry powder. Add the curried mayonnaise to the chicken mixture; toss gently. Line pita halves with watercress.

Spoon about 3/4 cup chicken mixture into each pita half. Repeat to fill other pitas.
Servings: 4

Nutritional Information Per Serving:
Calories 290; Total fat 9g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 39g; Fiber 6g; Protein 20g

Preparation Time: 10 minutes Serves: 4
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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