Mediterranean Grilled Chicken Pita Pockets.

Yields8 Servings
 2 Grilled Chicken Breasts, sliced into thin strips
 Whole Wheat Pita Pockets
 1 cup Cherry Tomatoes, halved
 1 cup Hummus (store-bought or homemade)
 1 cup Cucumber, diced
  1/2 cup Red Onion, thinly slice
 1/2 cup Kalamata Olives, pitted and sliced
 1 cup Feta Cheese, crumbled
 1 cup Fresh Spinach Leaves
 1/4 cup Fresh Mint Leaves, chopped (optional)
 1/4 cup Fresh Parsley, chopped
 1 cup Greek Yogurt
 1 tbsp Lemon Juice
  1 tbsp Fresh Dill, chopped
 Salt and Pepper to taste
1

In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Mix well and set aside.

2

Heat the pita pockets in a dry skillet over medium heat for about 1 minute on each side or until warm and pliable.

3

Cut the warm pita pockets in half to create pockets for filling.
Spread a generous spoonful of hummus inside each pita pocket.

4

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.

5

Add a spoonful of tzatziki sauce on top of the filling.

6

Sprinkle chopped fresh parsley and mint leaves (if using) over the top of the filled pita pockets.

7

Serve the Mediterranean Grilled Chicken Pita Pockets immediately, with extra tzatziki sauce on the side if desired.

Ingredients

 2 Grilled Chicken Breasts, sliced into thin strips
 Whole Wheat Pita Pockets
 1 cup Cherry Tomatoes, halved
 1 cup Hummus (store-bought or homemade)
 1 cup Cucumber, diced
  1/2 cup Red Onion, thinly slice
 1/2 cup Kalamata Olives, pitted and sliced
 1 cup Feta Cheese, crumbled
 1 cup Fresh Spinach Leaves
 1/4 cup Fresh Mint Leaves, chopped (optional)
 1/4 cup Fresh Parsley, chopped
 1 cup Greek Yogurt
 1 tbsp Lemon Juice
  1 tbsp Fresh Dill, chopped
 Salt and Pepper to taste
Mediterranean Grilled Chicken Pita Pockets.
IngredientsDirections