1 Stick Light String Cheese
1 Whole Wheat Pita
2 Oz. Cooked & Finely Chopped Skinless Chicken Breast
2 Cups Finely Chopped Romaine Lettuce
2 Tbsp. Finely Chopped Red Onion
1 Tbsp. Light Caesar Dressing
1 Tsp. Reduced-fat Parmesan-style Grated Topping
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break string cheese into thirds and place in a blender or food processor — blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Lay pita on the baking sheet, and sprinkle with shredded string cheese and chicken. Bake until hot and lightly browned, 8 – 10 minutes.
Let pita cool, about 10 minutes. To make the salad, mix romaine and onion in a medium-large bowl. Toss with dressing. Top pita with salad and Parm-style topping.
Exchanges: 2 Carbs, 5 Extra Lean Protein, 1 Fat