Yield: 6 servings.
1 package (8 ounces) fat-free cream cheese, softened
3 tablespoons skim milk
1 tablespoon lemon juice
2 cups cubed cooked chicken breast
1/2 cup chopped green pepper
2 tablespoons chopped green onions
1 teaspoon ground mustard
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons chopped walnuts, optional
3 pita breads, halved
In a mixing bowl, beat cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme and pepper; refrigerate. Just before serving, stir in the walnuts if desired. Spoon about 1/2 cup filling into each pita half; top with alfalfa sprouts.