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Here’s a quick supper idea that is even easy to pack up and take along on your outdoor adventures now that the weather is (finally) warm and the sunlight lasts longer.
4 pita breads
4 tablespoons Gefen Mayonnaise
4 lettuce leaves
8 tomato slices
2 chicken breasts, cooked, drained and flaked
1 cup fresh alfalfa sprouts, washed and drained
Spread mayonnaise on inside of each pita bread.
Combine remaining ingredients, divide among sandwiches.
Styling and Photography by Tamara Friedman
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