Ingredients
1 medium red onion, sliced1 cup julienned carrots1 cup chopped fresh broccoli1 cup fresh snow peas2 tablespoons olive oil1/2 teaspoon minced garlic1 cup cubed cooked chicken1 jar (7 ounces) roasted sweet red peppers, drained and chopped1/4 cup white wine or chicken broth1/2 teaspoon dried oregano1/2 teaspoon cayenne pepper10 pita pocket halves1/3 cup shredded part-skim mozzarella cheese1/3 cup shredded cheddar cheese
Preparation
In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
