A satisfying meal in a pocket for lunch or picnics.
Serves: 2
Ingredients
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional
Directions
Slice off a narrow wedge from one edge of each pita and carefully open.
Combine Maine Maple Champagne Mustard with mayonnaise in a small bowl, liberally brush onto insides of pita pockets.
Add lettuce, chicken, cheese, sun–dried tomato and onion.
Add avocado and alfalfa sprouts, if desired, and serve.
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