Veggie Pockets

1/2 cup lettuce or spinach leaves
1 whole wheat pita pocket
1/4 cup shredded carrots
4 oz. cooked chicken breast, diced
1/4 cup sliced cucumbers
1 Tbsp. low-fat ranch dressing
1/4 cup sliced radishes
Directions: In a medium bowl, combine vegetables with chicken and lightly coat with ranch dressing. Cut the pita pocket in half and gently spoon half of the mixture into each pouch.2 Servings.

Per serving: 160 calories, 13 g Protein, 16 g Carbohydrate, 5 g fat

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