Savory Wraps Recipes
Pecos Pitas with Pistachios
Two choices! A vegetarian filling with Cumin Vinaigrette and a chicken filling with Lime Vinaigrette.
Yield: 8 servings
Ingredients
Vegetarian Filling
- 1 (11 ounce) can Mexicorn, drained
- 2 medium (1/2 pound) zucchini, diced
- 1 to 2 tablespoons canned diced green chiles (or jalapeños, if preferred)
- 1 cup coarsely chopped California pistachios
- Iceberg lettuce leaves
- 1 large tomato, thinly sliced
- 1 cup canned black beans or red kidney beans
- 4 pita pocket breads
Cumin Vinaigrette
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon cumin seed
Chicken Filling
- 2 cups shredded cooked or canned chicken
- 1/2 cup coarsely chopped California pistachios
- Lime Vinaigrette
- 4 pita bread rounds
- 1 cup julienne pared jicama or pared, seeded cucumber
- 1 avocado, peeled, seeded and sliced
- 1/2 cup bottled roasted red pepper or pimiento
Lime Vinaigrette
- 1 cup low-far or nonfat bottled Italian salad dressing
- 1 tablespoon grated lime peel
- 2 tablespoons lime juice
Instructions
Vegetarian Pitas
- Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette.
- Warm pita pockets in a 350 degrees F oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of beans to each.
- Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
Cumin Vinaigrette
- Combine vegetable oil, cider vinegar, sugar and cumin seed in a measuring cup. Stir vigorously to blend.
Chicken Pitas
- Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten.
- Warm pita pockets in a 350 degrees F oven for about 3 minutes, then halve and fill with chicken mixture.
- Add jicama, avocado and red pepper.
- Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
Lime Vinaigrette
- Mix Italian salad dressing with grated lime peel and lime juice. Shake to blend.
Nutrition
Per serving: Calories 310; Total Fat 15g; Saturated Fat 2g; Monounsaturated Fat 5g; Cholesterol (mg) - Sodium 510mg; Potassium 470mg; Total Carbohydrate 37g; Dietary Fiber 6g; Protein 10h
% Daily Value: Vitamin A 6; Vitamin C 10; Calcium 6; Iron 15; Vitamin E 25; Thiamin 25; Vitamin B-6 20; Folate 20; Phosphorus 15; Magnesium 15; Zinc 6; Copper 15; Selenium 15; Manganese 30
Attribution
Recipe and photo used with permission from: California Pistachio Commission