Barbeque Chicken Pitawiches Serves 4
Double up on this recipe. . . kids love it! For a quick main dish salad, heat up leftover chicken and heap it on a bed of prewashed salad greens. Served over basmati rice, it makes a delicious Tex-Mex stir-fry. Vegetarian? Just substitute pressed tofu or seitan, thinly sliced.

Prep Time: 20 minutes
Cooking Time: 10 minutes

4 whole boneless, skinless chicken breasts, cut into strips
2 teaspoons cumin
1/4 cup lime juice
1 cup onion, coarsely chopped
2 small green bell peppers, cut into strips
1 1/4 cups bottled barbecue sauce
4 whole wheat pita breads
Lettuce leaves

1. Place chicken in a glass baking dish and sprinkle with cumin and lime juice. Set chicken aside to marinate while you chop onion and green peppers.

2. Spray a nonstick skillet with nonstick spray and stir-fry onion and green pepper 5 minutes until soft. Add chicken and marinade. Cook until chicken is no longer pink.

3. Reduce heat. Drain off cooking juices. Add barbecue sauce and mix well.

4. Cut each pita in half. Line with lettuce leaves and fill with chicken mixture