Well-Packed Pitas

A satisfying meal in a pocket for lunch or picnics.

ingredients

• 2 (6–inch) pita breads
• 1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
• 1+1/2 tablespoons mayonnaise
• 2 lettuce leaves, washed and patted dry
• 3 ounces thinly sliced chicken, turkey breast or ham
• 3 ounces thinly sliced Swiss cheese
• 1 tablespoon julienned sun–dried tomatoes
• 4 very thin slices onion
• 1 ripe avocado, peeled and thinly sliced, optional
• alfalfa sprouts, optional

directions

1. Slice off a narrow wedge from one edge of each pita and carefully open.
2. Combine Maine Maple Champagne Mustard with mayonnaise in a small bowl, liberally brush onto insides of pita pockets.
3. Add lettuce, chicken, cheese, sun–dried tomato and onion.
4. Add avocado and alfalfa sprouts, if desired, and serve.