Hot Chili-Corn Pockets

by Debbie

1 can (15 ounces) turkey chili with beans
1 can (8 ounces) corn with peppers, drained
1 large tomato, chopped
1 medium green bell pepper, chopped
2 green onions, chopped
1/4 cup cilantro, chopped
8 whole wheat pitas, sliced in half
16 large iceberg lettuce leaves

Heat chili and corn in a small saucepan. Combine tomato, bell pepper, green onions and cilantro in a medium bowl. Line pitas with lettuce to keep them from getting soggy. Spoon about 1/2 cup chili-corn mixture into one pita pocket. Top with about 1/4 cup tomato mixture. Repeat to fill other pitas. Serve immediately.

Makes 8 servings.