2 Tbsp scallions (green onions), rinsed and chopped (or substitute red onions)
2 (6½-inch) whole- wheat pitas
1 C Tangy Salsa
INSTRUCTIONS
Preheat oven to 400 ºF.
Combine beans, vegetables, chicken, cheese, and seasonings. Mix well.
Cut pitas in half, and open the pockets. Divide filling evenly between the four halves (about 1½ cups each).
Place pitas on a nonstick baking sheet, and bake for about 10 minutes until the filling is hot, cheese melts, and chicken is reheated.
Serve each empanapita with ¼ cup of Tangy Salsa.
Note: If you can’t find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.
If you don’t have leftover cooked vegetables, see basic cooking instructions.
Nutrition (per serving):
Calories 373, Total fat 4 g, Saturated fat 1 g, Cholesterol 34 mg, Sodium 374 mg, Total fiber 14 g, Protein 27 g, Carbohydrates 60 g, Potassium 741 mg, Vitamin A 180%, Vitamin C 50%, Calcium 8%, Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet.