How to make
Ingredients
Half
rib celery, diced3/4 cup (188 mL)
diced cooked chicken1/4 cup (60 mL)
plain yogurt1 tbsp (15 mL)
jarred mango chutney1 tbsp (15 mL)
dried cherriesPinch (0.5 mL)
each salt and black pepper10
mini whole-wheat pitas (about 2-1/2 inch/6 cm wide pitas)10
small leaves Boston lettuce
How to make
- Step 1
Stir together celery, chicken, yogurt, chutney, cherries, salt and pepper in large bowl.
- Step 2
Make slit along top edge of each pita to open halfway. Line inside of pitas with lettuce and fill with chicken mixture, dividing evenly. (TIP: The lettuce acts as a barrier to keep the pita from getting soggy, so make sure the entire inner surface of the pita is covered by lettuce.)
- Step 3
Divide pitas among 2 PC® Stainless Steel Bento Boxes. Cover and refrigerate up to 12 hours.
- Try this:
Fill up the remaining compartments of your bento boxes with PC® Mini Cucumbers, sliced sweet peppers, baby carrots, fresh berries, individually wrapped cheeses, and/or grapes.