Italian Chicken Pita


3/4 pound Boneless Skinless Chicken Breast, Cut in thin 1″ slices
1 small Zucchini cliced
1 small carrot, grated
1 small Onion, slice in rings, then halve them
1/4 teaspoon each dried Oregano, Basil and ground Pepper
1 medium tomato, chopped
3 pita pocket breads, 6″, warmed & halved
1/3 cup shredded mozzarella cheese



Stir fry chicken with non-stick cooking spray until cooked, no longer pink inside. Add Zucchini, Carrot, Onion, & Seasonings (Add a little water if needed).

Stir fry 2 – 3 min, until crisp tender. Remove from heat & add tomato just before filling warmed pocket breads. Sprinkle fillings with cheese.