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Little by little I am trying to teach my 13 year old son how to cook. How to fend for himself when I am not around and how to safely make a small meal to tide himself over. I mean, I am not always with him. Plus, I want him to have some skills when he leaves the house!
This salad is the perfect primer for a budding cook. Not to mention, it makes a great meal for anyone. It is quick, easy and economical. We used a bit of leftover chicken for this and the recipe couldn’t be more simple!
Chicken And Veg-All Pita Pockets
Ingredients
- 1 15 oz. can Veg-All Original Mixed Vegetables, drained
- 1 10 oz. can Chunk style chicken, drained
- 1/2 cup Cheddar or Swiss cheese, shredded
- 1/3 cup Ranch or cream style salad dressing
- 2 Pita bread rounds
- 4 large Lettuce leaves
Instructions
- In a medium bowl, combine canned chicken, Veg-All, cheese and salad dressing.
- Cut pita bread rounds in half.
- Carefully open bread.
- Place one lettuce leaf in each pita pocket.
- Stuff each pocket with chicken mixture, dividing evenly.
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https://basilmomma.com/2012/10/chicken-and-veg-all-pita-pockets.html/
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