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Serves 1

1 toasted whole wheat pita pocket
7 shredded baby spinach leaves
4 vegetarian “chicken nuggets”
4 teaspoons ricotta cheese
Drizzle of olive oil
Fresh ground pepper

1. Microwave the chicken nuggets for 30 seconds less time than the package instructions.
2. Distribute the spinach evenly on top of each nugget and drizzle with olive oil.
3. Top each nugget with a teaspoon of ricotta and some black pepper.
4. Place in the microwave for the remaining 30 seconds.
5. Place everything into a toasted whole wheat pita pocket.

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