This recipe was forwarded to me by Katie Amos of Crossfit Santa Cruz Central. I believe she served it chilled, but I sauteed the onions, peppers and chicken before mixing it with the salad. It would be great either way! This was very tasty and really simple to put together...thanks for a good one Katie!Mediterranean Tostada- 3 blocks
1 whole wheat pita cut in half (forming two circles) grilled ( 1 block carb)
2 cups shredded lettuce (1/2 block carb)
1 red pepper sliced (1/2 block carb)
1/2 cup onion (1/2 block carb)
1/8 cup kidney beans (1/2 block carb)
3 oz shredded chicken (3 blocks protein)
2 tbl hummus (1 block fat)
Olive oil/ balsamic vinaigrette (2 blocks fat)
Toast pita bread and spread hummus on pita. Mix greens and all other ingredients and mix with vinaigrette. Place salad on top of pita and hummus and serve.
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1 comment:
This was yummy...I had it tonight on a whim because I was at a loss on what to cook. I checked the blog and viola- a dinner! I happened to have all the ingredients and it was quick and easy to put together. Scott even like it (and he's a little tired of pita). I added avocado (sorry Michele). Thanks Katie, this was a good one. I think you're a closet zoner!
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