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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The tender chicken mixture that's tucked into these pita pockets has a cumin zip and refreshing cucumber-and-yogurt flavor. A favorite at my house, this sandwich is great alone or served with soup or salad, Mitzi Sentiff writes from Annapolis, Maryland Ingredients:
3/4 pound boneless skinless chicken breast halves |
1/2 cup reduced-fat plain yogurt |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon dijon mustard |
1/4 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
2 cups fresh baby spinach |
1/2 cup chopped seeded cucumber |
2 green onions, sliced |
4 pita breads (6 inches), halved |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken.
3. Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture. Yield: 4 servings.
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