In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Mix well and set aside.
Heat the pita pockets in a dry skillet over medium heat for about 1 minute on each side or until warm and pliable.
Cut the warm pita pockets in half to create pockets for filling.
Spread a generous spoonful of hummus inside each pita pocket.
Stuff the pita pockets with fresh spinach leaves, sliced Grilled Chicken, diced cucumber, cherry tomato halves, red onion slices, Kalamata olives, and crumbled feta cheese.
Add a spoonful of tzatziki sauce on top of the filling.
Sprinkle chopped fresh parsley and mint leaves (if using) over the top of the filled pita pockets.
Serve the Mediterranean Grilled Chicken Pita Pockets immediately, with extra tzatziki sauce on the side if desired.
Ingredients
Directions
In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Mix well and set aside.
Heat the pita pockets in a dry skillet over medium heat for about 1 minute on each side or until warm and pliable.
Cut the warm pita pockets in half to create pockets for filling.
Spread a generous spoonful of hummus inside each pita pocket.
Stuff the pita pockets with fresh spinach leaves, sliced Grilled Chicken, diced cucumber, cherry tomato halves, red onion slices, Kalamata olives, and crumbled feta cheese.
Add a spoonful of tzatziki sauce on top of the filling.
Sprinkle chopped fresh parsley and mint leaves (if using) over the top of the filled pita pockets.
Serve the Mediterranean Grilled Chicken Pita Pockets immediately, with extra tzatziki sauce on the side if desired.