Chicken and Salsa Pitas


1 tablespoon olive oil
1/2 pound boneless chicken, cubed
1 clove garlic, minced
1/4 teaspoon cumin
1 can (16 ounces) black beans, drained
1 can (10 ounces) corn, drained
juice from 1 lime
1/2 cup salsa
4 large pita pockets
sour cream or grated cheese, as garnish


Heat oil in a skillet and cook chicken and garlic until chicken is done, about 5 minutes. Add cumin, saute for one minute, then add remaining ingredients and cook to just heat through, about 2 minutes. Meanwhile, warm pitas in 350 degrees F oven for 3 to 4 minutes. Spoon mixture into pockets and garnish with sour cream or grated cheese.


Makes 4 servings.


Leave a Comment