 |
Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 1 |
|
This makes a great lunch, plan ahead, the chicken mixture has to stay in the fridge for 2 or more hours. Prep time includes chilling time. Ingredients:
3 cups chopped cooked chicken breasts (about 12-13 ounces) |
1 cup cucumber, peeled, seeded and diced small |
1/3 cup feta cheese, crumbled (or more if desired) |
1/4 cup chopped fresh parsley |
3 tablespoons sliced and pitted kalamata olives (or more if desired) |
3/4 cup plain yogurt (sour cream may be substituted) |
1/2 cup mayonnaise (not salad dressing) |
1 tablespoon dried oregano |
4 -5 fresh minced garlic cloves (or to suit taste) |
4 pita bread, cut in half (use the 6-inch pitas) |
8 lettuce leaves (boston is best) |
salt and pepper (optional) |
Directions:
1. Combine the first 5 ingredients in a large bowl.
2. Combine the yogurt or sour cream, mayo, oregano and the mimced garlic in a small bowl.
3. Pour the yogurt mixture over the chicken mixture; toss well.
4. Cover, and chill in the refrigerator for 2 or more hours.
5. Line each pita half with a lettuce leaf, and top with 1/2 cup chicken mixture.
|
|