2 cups cooked low fat chicken cubes 
1 cup red or green seedless grapes
˝ cup chopped celery 
˝ cup chopped canned water chestnuts 
8 oz. can pineapple chunks in juice, undrained 
2 tbsp. chopped red bell pepper 
1/3 cups nonfat ranch salad dressing
Lettuce leaves
6 Whole Wheat Pita

 

Combine all ingredients except pita bread and lettuce in large bowl; mix until ingredients are blended. Cover and refrigerate up to 3 days. Just before serving, line pitas with lettuce, add chicken salad and wrap. It's perfect for an on-the-go lunch, too.