Southwestern Smoked Salmon Pitas with Chipotle Sauce Recipe
This is a quick, great tasting sandwich that's a little spicy. The sauce is best
prepared before hand to let flavors blend. Original recipe yield: 4 servings.
Ingredients:
- 1 cup plain nonfat yogurt
- 4 tablespoons chopped green onions
- 2 chipotle peppers
- 4 tablespoons peanut butter
- 1/4 teaspoon salt
- 16 ounces of smoked salmon cut into strips
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 red bell pepper, julienned
- 4 (6-inch) pitas
- 1 cup shredded lettuce
- 1 cup shredded white Cheddar cheese
Directions:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle
peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth.
- Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place smoked salmon in a large bowl. Mix together 1/2 teaspoon salt, pepper,
chili powder, oregano, and cumin; sprinkle over smoked salmon. Heat half of
oil in a skillet over medium heat. Saute onions and red peppers until tender;
transfer to a plate, and set aside.
- Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute smoked salmon until slightly brown.
Add the onions and red peppers, and cook for another minute.
- Cut pitas in half, and stuff with smoked salmon mixture. Serve with lettuce,
cheese, and chipotle sauce.
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