Chicken Spinach Pita Pockets
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 1/2 pounds boneless, skinless chicken breast8 oz. plain fat-free yogurt1/4 cup light mayonnaise2 Tbsp. Dijon mustard1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper4 cups fresh baby spinach leaves1 cup peeled, chopped cucumber1/4 cup chopped green onion4 whole pita rounds, cut in half
Thinly slice partially frozen chicken and saute in non-stick skillet until completely cooked. Remove the skillet from the stove.
In another bowl, mix the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. Combine the spinach, cucumber, onions and sauteed chicken in a large bowl. Stir the yogurt mixture into the chicken-spinach mixture. Warm the pita bread halves for 15-20 seconds in the microwave. Fill each half with 1/2 cup chicken mixture.
Serving Size: 8 servings of 1/2 pita round with 1/2 cup filling.
In another bowl, mix the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. Combine the spinach, cucumber, onions and sauteed chicken in a large bowl. Stir the yogurt mixture into the chicken-spinach mixture. Warm the pita bread halves for 15-20 seconds in the microwave. Fill each half with 1/2 cup chicken mixture.
Serving Size: 8 servings of 1/2 pita round with 1/2 cup filling.
Nutritional Info Amount Per Serving
- Calories: 197.0
- Total Fat: 4.1 g
- Cholesterol: 92.6 mg
- Sodium: 372.2 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.7 g
- Protein: 19.6 g
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