Servings: 2

• 2 - 4 ounces boneless skinless chicken breast halves
• 1/2 cup fresh bean sprouts
• 1/4 diced water chestnuts
• 1/4 cup sliced green onion (including tops)
• 1 tablespoon rice vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sesame seed oil
• 1 - 7 inch whole wheat pita bread round, cut in half crosswise
• 2 leaves green leaf lettuce

Place chicken in a medium saucepan; ad water to cover. Bring to a boil. Reduce heat to medium and cook, uncovered for 15 minutes or until chicken is cooked. Drain and let chicken cool to touch. Chop chicken into bit size pieces.

Combine chicken, bean sprouts, water chestnuts and green onions. Combine vinegar, soy sauce and oil; pour over chicken mixture and toss.

Line each pita half with a lettuce leaf and spoon chicken mixture evenly into pita halves.

Per Serving: 326 Calories; 6g Fat (15.1% calories from fat); 1g Saturated Fat; 36g Protein; 34g Carbohydrate; 11g Dietary Fiber; 66mg Cholesterol; 600mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other Carbohydrates.