Stuffed Pita and Chicken Sandwich

Great and healthy sandwich the whole family will love.

Serves four

2 pita rounds, cut in half for pockets
2 large, skinless chicken breasts
4 cups water
2 Tsp. spoons lemon juice
8 tsp. spoons lite mayonnaise
4 Tsp. guacamole (the liter, the better and optional for those with food alergies)
5 oz bag of herb mix salad (you won't use it all)

Put four cups of water in a large pot and bring to boil. Add the two Tsp. spoons of lemon juice and chicken. Cook for 20 mins. If you have a meat thermometer, cook the chicken until it is 165-170 degrees.

While the chicken is cooking, line the pita pockets with the mayonnaise and guacamole. Stuff a small amount of the herb mix into the pockets but make sure to leave room for the chicken.

when the chicken is fully cooked, remove the chicken from the water and allow to cool for a few minutes. Cut chicken into cubes or shred the chicken. Stuff pita pockets with the chicken.

Serve with a side of raw veggies and sugar free, jello or store in plastic baggies for future lunches.

Great for picnics and work lunches.