CHEF JEFF — ONE BYTE AT A TIME: Roasted Chicken Pita with Tomato-Corn Salsa

The supermarket does the work for this quick supper.

Roasted Chicken Pita with Tomato-Corn Salsa

½ cup frozen corn kernels

1 cup diced tomatoes (from can)

Several drops hot pepper sauce

1½ teaspoons ground cumin

Salt, freshly ground black pepper

1 tablespoon lime juice

2 teaspoons olive oil

2 whole-wheat pita breads (6½ inches in diameter each)

¾ pound boneless, roasted or rotisserie chicken breast, skin removed, cut into strips

3 tablespoons chopped fresh cilantro (optional)

Place corn in microwave-safe bowl; heat on high 2 minutes to defrost. Mix tomatoes, hot pepper sauce with corn. Add cumin, salt, pepper to taste. Add lime juice, oil; toss well. Toast bread in toaster oven to warm slightly. Do not let it get too crisp. Cut breads in half, open pockets. Spoon half salsa into pockets. Add chicken, finish with remaining salsa. Top with cilantro, serve.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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