Categories: Sandwiches/Wraps
Ingredients
- 1 cup packed fresh spinach leaves
- 1/2 cup packed fresh mint leaves
- 1 small shallot, coarsely chopped
- 1 garlic clove, peeled and crushed
- 1/2 cup plain nonfat Greek yogurt
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 2 (6-inch) whole-wheat pitas, halved
- 1/4 cup prechopped red bell pepper
- 4 teaspoons pine nuts, toasted
Directions
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Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.
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Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.
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Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.