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1. Add vegetable oil to large skillet and heat over medium heat.
2. Sauté chicken strips, chopped onion and green pepper until vegetables are tender and chicken is cooked through.
3. Stir in vegetarian beans, horseradish sauce, salt and pepper.
4. Simmer 5 minutes.
5. Cut pocket pita breads in half and place 1 tomato slice and 1 lettuce leaf into each half.
6. Fill each pocket with bean mixture.
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