Savory Wraps Recipes

Pecos Pitas with Pistachios

Two choices! A vegetarian filling with Cumin Vinaigrette and a chicken filling with Lime Vinaigrette.

Pecos Pitas

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

  1. Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette.
  2. 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.
  3. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.

Cumin Vinaigrette

  1. Combine vegetable oil, cider vinegar, sugar and cumin seed in a measuring cup. Stir vigorously to blend.

Chicken Pitas

  1. Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten.
  2. Warm pita pockets in a 350 degrees F oven for about 3 minutes, then halve and fill with chicken mixture.
  3. Add jicama, avocado and red pepper.
  4. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.

Lime Vinaigrette

  1. 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



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