Reecently I made some pita sandwiches. Having the pocket bread brought make many childhood memories. I remember Mom making fresh pitas when we were little and stuffing them with any/every kind of sandwich filling. It was such a fun treat. I really wanted to make my own breads but since my oven is out of commission ("Give it a year, Dear." according to my husband). However I was able to find very similar ones at the grocery store.
Smoky Bacon and Blue Cheese Chicken Salad Pitas
adapted from: Cooking Light May 2004
3/4 cup plain fat free yogurt
1/4 cup (1 oz) crumbled bleu cheese
2 T light mayo
1/2 t black pepper
Mix all together to make dressing (or just 3/4 cup store bought bleu cheese dressing...I cheated here). Store in fridge until ready to use.
3 cups shredded romaine lettuce
1 1/2 cups cooked and shredded chicken (approximately one large breast)
4 bacon slices, cooked and crumbled
2 medium tomatoes, seeded and chipped
4 (6in) whole wheat pitas, cut in half - so it forms 2 pockets (may be called pocket bread)
Add lettuce, chicken, bacon and tomatoes to a large bowl. Stir in dressing to just coat. Stuff about 1/2 cup mixture into each pita pocket. Serve.