Chicken-Vegetable Pita Pockets

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 8 people

Categories: Sandwiches- burgers- Wraps

Ingredients

  • 1/2 cup plain yogurt
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 2 cups cooked (leftover) chopped chicken breast
  • 1/2 cup seeded, chopped cucumber
  • 2 green onions, sliced
  • 2 cups shredded fresh spinach
  • 4 whole-grain pita pockets, halved

Directions

  1. Heat oven to 250 degrees. In a large bowl, whisk together yogurt, mayonnaise, mustard, cumin and cayenne pepper; add chicken, cucumber, onions and spinach, tossing to coat.
  2. Meanwhile, bake pita halves 3 to 4 minutes or until heated through, but not toasted. Divide and spoon filling into pita halves and serve.

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