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Taco Pockets

Dinner, Entrees, Ethnic, Lunch, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 4 servings per recipe.

  • 8 ounces cooked shredded chicken
  • 2 ounces shredded cheddar cheese
  • 1/4 cup diced purple onion
  • 2 pita pocket breads (6" in diameter)
  • 1 tablespoon lemon juice
  • 1 medium chopped tomato
  • 2 tablespoons French salad dressing
  • 1 tablespoon taco sauce
  • 1 cup shredded lettuce

Preparation

  1. In a bowl, combine chicken, onion, and cheese.
  2. Cut pita in half.
  3. Spoon one quarter of mixture into each pita half.
  4. Wrap in foil or parchment paper to hold together. Refrigerate until serving.
  5. Mix dressing and taco sauce in a small bowl.
  6. To serve, drizzle 2 tablespoons of sauce over chicken filling on sandwich and top with lettuce. Keeps 3 days refrigerated.

Calories: 277, carbohydrates: 22 g, protein: 23 g, sodium: 367 mg, phosphorus: 194 mg, potassium: 397 mg

 

About This Recipe

These sandwiches deliver the delicious flavors of a taco in a soft pita pocket. Make them ahead of time and eat when you need a quick protein lunch or snack.

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