Mediterranean Chicken Pita Pockets |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken. Ingredients:
1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces |
1 (10 ounce) box frozen peas |
2 medium tomatoes, washed and chopped |
2 ounces feta cheese, crumbled |
2 green onions, chopped |
salt and black pepper |
1/2 cup plain yogurt (low-fat is okay) |
1/2 cup mayonnaise (hellman's is best, low-fat is okay) |
1 tablespoon lemon juice |
1 teaspoon dried dill (or to taste) |
4 (1 1/2 ounce) pita breads, halved crosswise |
4 whole iceberg lettuce or 4 whole shredded lettuce, if desired |
Directions:
1. Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
2. In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
3. Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
4. Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
5. If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.
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