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Chicken and Salsa Pitas

by in Mar 2000
Chicken and Salsa Pitas
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Yield: Makes 4 servings.

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  • 1 tablespoon olive oil
  • 1/2 pound boneless chicken, cubed
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1 can (16 ounces) black beans, drained
  • 1 can (10 ounces) corn, drained
  • juice from 1 lime
  • 1/2 cup salsa
  • 4 large pita pockets
  • sour cream or grated cheese, as garnish


Heat oil in a skillet and cook chicken and garlic until chicken is done, about 5 minutes. Add cumin, saute for one minute, then add remaining ingredients and cook to just heat through, about 2 minutes. Meanwhile, warm pitas in 350 degrees F oven for 3 to 4 minutes. Spoon mixture into pockets and garnish with sour cream or grated cheese.
Updated Wednesday, February 9th, 2005

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