2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2 whole wheat pita breads, cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2 lettuce leaves, torn in half
1 red pepper, cut into 8 rings
Instructions
COMBINE carrots, olives and dressing.
SPREAD insides of pitas with Neufchatel.
FILL with lettuce, peppers and carrot mixture.
Veggie Chicken Pita PocketAdd 1/2 cup shredded cooked chicken to each filled pita pocket.Make AheadSandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.
Originally Submitted
10/22/2010
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