Southwestern Chicken Pitas with Chipotle Sauce Recipe

Ingredients <br>- 1 cup plain nonfat yogurt <br>- 4 tablespoons chopped green onions <br>- 2 chipotle peppers <br>- 4 tablespoons peanut butter <br>- ¼ teaspoon salt <br>- 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips <br>- ½ teaspoon salt <br>- ½ teaspoon pepper <br>- ½ teaspoon chili powder <br>- ½ teaspoon garlic powder <br>- ½ teaspoon dried oregano <br>- ½ teaspoon ground cumin <br>- 3 tablespoons vegetable oil, divided <br>- 1 medium onion, sliced <br>- 1 red bell pepper, julienned <br>- 4 (6-inch) pitas <br>- 1 cup shredded lettuce <br>- 1 cup shredded white Cheddar cheese <br><p></p>Directions <br>step 1: In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). <br>step 3: Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes. <br>step 4: Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes. <br>step 5: Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce. <br>

Ingredients
- 1 cup plain nonfat yogurt
- 4 tablespoons chopped green onions
- 2 chipotle peppers
- 4 tablespoons peanut butter
- ¼ teaspoon salt
- 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 3 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 red bell pepper, julienned
- 4 (6-inch) pitas
- 1 cup shredded lettuce
- 1 cup shredded white Cheddar cheese

Directions
step 1: In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
step 4: Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
step 5: Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

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