Ingredients
2
boneless skinless chicken breasts (about 4 oz each)
1/3
cup reduced-fat Caesar dressing
1/8
teaspoon pepper
2
cups coarsely chopped romaine lettuce
1/4
cup shredded carrot (1 small carrot)
2
tablespoons shredded Parmesan cheese
2
whole wheat pita (pocket) breads (6 inch), cut in half to form pockets
1
plum (Roma) tomato, thinly sliced
Preparation
Set oven control to broil. Brush both sides of chicken with 1 tablespoon of the dressing; sprinkle with pepper.
Place chicken on rack in broiler pan. Broil 4 to 6 inches from heat 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cool about 5 minutes. Cut into thin slices.
In medium bowl, toss lettuce, carrot and cheese with remaining dressing until coated. Fill each pita bread half with tomato and chicken; top with lettuce mixture.
