URL of this page: https://medlineplus.gov/recipes/empanapita/


A Heart-Healthy Recipe from the National Heart, Lung, and Blood Institute

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Number of Servings: 4

Similar to a Spanish empanada, this empana"pita" uses pita bread for the shell


  • 2 (6 and 1/2-inch) whole-wheat pitas
  • 1 cup salsa

For filling:

  • 2 cup canned low-sodium black beans, rinsed
  • 2 cup frozen broccoli, corn, and pepper vegetable mix, thawed (Leftover Friendly)
  • 2 cup grilled boneless, skinless chicken breast, diced (about 4 small breasts)
  • 1/2 cup shredded low-moisture part-skim mozzarella cheese
  • 1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
  • 2 Tbsp scallions (green onions), rinsed and chopped (or substitute red onions)


  1. Preheat oven to 400 °F.
  2. Combine beans, vegetables, chicken, cheese, and seasonings. Mix well.
  3. Cut pitas in half, and open the pockets. Divide filling evenly between the four halves (about 1 and 1/2 cups each).
  4. Place pitas on a nonstick baking sheet, and bake for about 10 minutes until the filling is hot, cheese melts, and chicken is reheated.
  5. Serve each empanapita with 1/4 cup of salsa.

Note: If you can't find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.

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