Mediterranean Chicken Pita Pockets

Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

I have a similar recipe that I was going to post until I saw this one. Mine makes 4 servings, but they are much smaller servings than the 4 servings this recipe makes (my recipe calls for 1/2 lb chicken, compared to 1 1/2 lbs). I've made it using canned cooked chicken, and it works great.

TSpoon in UT March 18, 2007

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