Sun-dried tomatoes are a concentrated source of lycopene. This antioxidant has been shown to reduce your risk of certain cancers, including prostate cancer. While sun-dried tomatoes packed in oil contain more fat and calories than those packed in water, that added oil is needed to give the spread a smooth, rich consistency. Double the recipe for the tomato spread and keep the extra in a container in the refrigerator for up to 2 weeks. Use it on other sandwiches or in place of hummus as a vegetable dip.
Jump to RecipeMethod :
- Soak the sun-dried tomatoes in a bowl of warm water for 30 minutes.
- In a food processor, combine the tomatoes, 1⁄3 cup of the red peppers, the water, garlic, walnuts, mint, oregano, cayenne, and salt to taste. Process until smooth, scraping down the bowl as necessary. If the spread is too thick, add more water, 1 teaspoon at a time.
- Place 1 tablespoon of the tomato spread in each pita half. Stuff each pita with an equal amount of the chicken, arugula, avocado, and remaining 2⁄3 cup red pepper.
Chicken Pitas With Tomato Spread
Sun-dried tomatoes are a concentrated source of lycopene. This antioxidant has been shown to reduce your risk of certain cancers, including prostate cancer. While sun-dried tomatoes packed in oil contain more fat and calories than those packed in water, that added oil is needed to give the spread a smooth, rich consistency. Double the recipe for the tomato spread and keep the extra in a container in the refrigerator for up to 2 weeks. Use it on other sandwiches or in place of hummus as a vegetable dip.
Ingredients
- 10 oil-packed sun-dried tomatoes
- 1 cup sliced roasted red peppers
- 2 tablespoons water plus more as needed
- 2 cloves garlic
- ¼ cup walnuts
- ¼ cup fresh mint
- 2 tablespoons fresh oregano
- Pinch of cayenne pepper
- Salt
- 4 6″ whole wheat pitas, cut in half
- 8 ounces cooked rotisserie chicken
- 1½ cups arugula
- 1 avocado sliced
Instructions
- Soak the sun-dried tomatoes in a bowl of warm water for 30 minutes.
- In a food processor, combine the tomatoes, 1⁄3 cup of the red peppers, the water, garlic, walnuts, mint, oregano, cayenne, and salt to taste. Process until smooth, scraping down the bowl as necessary. If the spread is too thick, add more water, 1 teaspoon at a time.
- Place 1 tablespoon of the tomato spread in each pita half. Stuff each pita with an equal amount of the chicken, arugula, avocado, and remaining 2⁄3 cup red pepper.