Servings: 4

3/4 pound boneless skinless chicken breasts, cut into 1/4″ strips
1/2 cup chopped onion
1/2 cup green bell pepper strips
1 tablespoon vegetable oil
15 ounces vegetarian beans in tomato sauce
2 tablespoons horseradish sauce
1/4 teaspoon salt
dashes black pepper
4 pocket pita breads, 5-inch diameter
8 tomato slices
leaf lettuce

In skillet, saute chicken, onion and green pepper in oil until vegetables are tender-crisp and chicken is tender. Stir in beans, horseradish sauce, salt and pepper. Simmer 5 minutes to blend flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into each half. Fill each with about 1/3 cup bean mixture.

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