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Pita rounds are filled with cheese, tender chicken, fresh bell peppers, and taco sauce.

South-Of-The-Border Pockets

1 pound boneless, skinless chicken breast halves, cut into thin strips
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
1/2 cup ORTEGA Taco Sauce - Medium
1/2 cup black beans, rinsed and drained
4 pita rounds, cut in half

1. Spray large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add taco sauce and beans. Cook, stirring occasionally, for 1 to 2 minutes.
2. Spoon chicken mixture into pita pockets. Top as desired.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.