6 medium cooked shrimp, tails removed
1 store-bought rotisserie chicken, skin removed
2 medium whole-grain pitas
4 Tbsp. prepared hummus
1/4 cup fresh curly parsley, washed, dried and chopped
4 leaves fresh mint, washed, dried and chopped
1/4 sweet white onion, diced
1 Tbsp. extra virgin olive oil
1 ripe tomato, 6 slices
1/2 English cucumber, thinly sliced
Pepper to taste
Hot sauce to taste
If using chicken, remove the thighs. Reserve the rest of the rotisserie chicken for another no-heat meal. Remove the skin and bones from thighs and reserve.
If using shrimp, cook until just pink.
Spread 2 tablespoons of hummus on each pita.
In a small bowl, combine parsley, mint, onion and olive oil. Place 2 slices of tomato on one side of each pita. Repeat with the cucumber slices.
Place one half of the chicken meat – or 3 shrimp – on the tomato and cucumber.
Season with pepper and hot sauce. Garnish with the herb and onion mixture.
Yield: 2 servings
Per serving: 289.3 calories, 10.1g total fat, 18.7g protein, 30.5g carbohydrate, 5.1g dietary fiber, 431.7mg sodium, 43mg cholesterol, 3.6g sugar
Per serving: 216.3 calories, 5.5g total fat, 11g protein, 30.7g carbohydrate, 5.1g dietary fiber, 381.1mg sodium, 31mg cholesterol, 3.6g sugar