Easy Recipe Finder
Recipe Feeder
1 lb boneless, skinless chicken breast halves, cut into thin strips
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
1/2 Taco Sauce
1/2 cup black beans, rinsed and drained
4 pita rounds, cut in half
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.
Spoon chicken mixture into pita pockets. Top as desired.
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
1/2 Taco Sauce
1/2 cup black beans, rinsed and drained
4 pita rounds, cut in half
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.
Spoon chicken mixture into pita pockets. Top as desired.
