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Chicken Pita Pocket Sandwich
Source: U.S. Department of Defence

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SANDWICHES No.N 043 00
CHICKEN PITA POCKET SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
294 cal
32 g
30 g
4g
67 mg
337 mg
119 mg
Ingredient
Weight
Measure
Issue
YOGURT,PLAIN,LOWFAT
6-1/2 lbs
3 qts
CUCUMBER,FRESH,CHOPPED
4-1/4 lbs
1 gal <1/16th qts
5 lbs
DILL WEED,DRIED
1/2 oz
1/4 cup 1 tbsp
GARLIC POWDER
1/2 oz
1 tbsp
TOMATOES,FRESH,SLICED
6-1/2 lbs
1 gal 1/8 qts
6-5/8 lbs
5-1/8 lbs
2 gal 2-5/8 qts
5-1/2 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED
ONIONS,FRESH,SLICED
2 lbs
1 qts 3-7/8 cup
2-1/4 lbs
BREAD,PITA,WHITE,8-INCH
10-1/2 lbs
50 each
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
CHICKEN,FAJITA STRIPS
23 lbs
Method
1
Combine yogurt, cucumbers, dillweed and garlic powder. Mix well; cover. CCP: Refrigerate at 41 F. or lower for use in Step 6.
2
Slice tomatoes, shred lettuce and separate onion slices into rings; cover.
3
Cut pita bread in half forming 2 pockets.
4
Lightly spray griddle with cooking spray.
5
Grill chicken strips 5 to 7 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Place 1/3 cup shredded lettuce, 1 tomato slice and 4 to 6 onion rings into each pita pocket. Place 6 to 7 cooked fajita strips (2-3/4
oz) into each pita pocket. If desired, top each pocket with about 3 tbsp yogurt-cucumber sauce. CCP: Hold for service at 140 F. or
higher.



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Chicken Pita Pocket Sandwich

Yield: 100 Portion: 1 Sandwich
Calories: 294 cal
Carbohydrates: 32 g
Protein: 30 g
Fat: 4g
Cholesterol: 67 mg
Sodium: 337 mg
Calcium: 119 mg

Ingredient Weight Measure Issue
YOGURT,PLAIN,LOWFAT 6-1/2 lbs 3 qts
CUCUMBER,FRESH,CHOPPED 4-1/4 lbs 1 gal <1/16th qts 5 lbs
DILL WEED,DRIED 1/2 oz 1/4 cup 1 tbsp
GARLIC POWDER 1/2 oz 1 tbsp
TOMATOES,FRESH,SLICED 6-1/2 lbs 1 gal 1/8 qts 6-5/8 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED 5-1/8 lbs 2 gal 2-5/8 qts 5-1/2 lbs
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
BREAD,PITA,WHITE,8-INCH 10-1/2 lbs 50 each
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
CHICKEN,FAJITA STRIPS 23 lbs

Method:
1
Combine yogurt, cucumbers, dillweed and garlic powder. Mix well; cover. CCP: Refrigerate at 41 F. or lower for use in Step 6.
2
Slice tomatoes, shred lettuce and separate onion slices into rings; cover.
3
Cut pita bread in half forming 2 pockets.
4
Lightly spray griddle with cooking spray.
5
Grill chicken strips 5 to 7 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Place 1/3 cup shredded lettuce, 1 tomato slice and 4 to 6 onion rings into each pita pocket. Place 6 to 7 cooked fajita strips (2-3/4
oz) into each pita pocket. If desired, top each pocket with about 3 tbsp yogurt-cucumber sauce. CCP: Hold for service at 140 F. or
higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/sandwiches/chicken_pita_pocket_sandwich.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence