Oriental Peanut Butter Pita

1 1/2 cups cooked white veggie chicken meat, chopped 
1 tablespoon lemon juice 
1/2 cup canned crushed unsweetened pineapple, drained 
1/2 teaspoon ground ginger 
1/3 cup chopped celery 
1/2 teaspoon onion powder 
1/3 cup canned chopped water chestnuts, drained 
1/8 teaspoon dry mustard 
1/3 cup chopped green pepper 
1 cup alfalfa sprouts 
1/4 cup creamy peanut butter 
leaf lettuce 
2 tablespoons teriyaki sauce 
4 oat bran pita rounds 


Combine chicken, pineapple, celery, water chestnuts and green 
pepper in a large bowl.In a small bowl, mix the peanut butter, 
teriyaki, lemon juice, ginger, onion powder and dry mustard. 
Mix the peanut butter dressing into the chicken salad. 
Line each pita pocket (1/2) of the pita round) with one lettuce 
leaf and fill with alfalfa sprouts and the chicken salad. 

Makes 4 servings.

Per serving: 
CALORIES 359 (26% from fat); 
PROTEIN 28g; 
FAT 11g (saturated 2g); 
CARBOHYDRATES 44g; 
FIBER 6g; 
CHOLESTEROL 45mg; 
SODIUM 774mg