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Healthy and delicious, the stuffed pocket breads make a great vegetarian lunch or dinner. Try them with the chicken filling as an alternative.

Pecos Pitas with Pistachios

Vegetarian Filling:
1 (11-ounce) can Mexicorn, drained
2 medium zucchini, diced (1/2 pound)
1 to 2 tablespoons canned diced green chilies (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, cut into strips

1. Vegetarian Pitas: Toss corn, zucchini, chilies 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. Makes 8 servings.
2. 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.

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.

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

Recipe and photograph provided courtesy of the California Pistachio Commission.

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