Chicken-Spinach Pita Pockets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (6-ounce) skinned and boned chicken breast halves |
1/2 cup plain yogurt |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1/2 small cucumber, cubed |
2 green onions, chopped |
2 cups shredded fresh spinach |
4 pita pockets, cut into halves |
Directions:
1. Cook chicken in an ovenproof nonstick skillet over medium-high heat until brown. Bake at 350° for 10 to 12 minutes or until done. Cool slightly, and thinly slice.
2. Whisk together yogurt and next 4 ingredients in a large bowl; add chicken, cucumber, green onions, and spinach, tossing to coat.
3. Bake pita halves at 200° for 3 to 4 minutes. (Do not toast.)
4. Spoon filling evenly into pita halves.
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