Pecos Pitas with Pistachios

Source: Recipe and photo courtesy of California Pistachio Commission. Used by recipegoldmine.com with permission from California Pistachio Commission.

Vegetarian Filling
1 (11 ounce) can Mexicorn, drained
2 medium zucchini, diced (1/2 pound)
1 to 2 tablespoons canned diced green chiles
    (or jalapenos, if preferred)
1 cup coarsely chopped California pistachios
Cumin Vinaigrette (recipe follows)
Iceberg lettuce leaves
1 large tomato, thinly sliced
1 cup canned black beans or red kidney beans
4 pita pocket breads

Chicken Filling
2 cups shredded cooked or canned chicken
1/2 cup coarsely chopped California pistachios
Lime Vinaigrette (recipe follows)
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

Vegetarian Pitas

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

Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. Stir vigorously to blend.

Makes 8 servings.

Nutritional Analysis Amount per Serving: Calories 310; Total Fat (g) 15; Saturated Fat (g) 2;  Monounsaturated Fat (g) 5; Cholesterol (mg) - Sodium (mg) 510; Potassium (mg) 470; Total Carbohydrate (g) 37; Dietary Fiber (g) 6; Protein (g) 10

% 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

Chicken Pitas

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

Makes 8 servings.

Lime Vinaigrette: Mix 1 cup low-fat or nonfat bottled Italian salad dressing with 1 tablespoon grated lime peel and 2 tablespoons lime juice. Shake to blend.