Hummus and Veggie Pita Pocket
15min
0min
1
725
Chef's Note
For a time-saving tip, prepare the hard-boiled egg and chop the vegetables the night before. Store them separately in the refrigerator, then assemble your pita pocket in the morning for a fresh lunch. If you prefer a warmer sandwich, you can lightly toast the pita before filling it.
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Ingredients
1 large whole wheat pita pocket
1/3 cup store-bought hummus
4 oz rotisserie chicken breast, shredded
1/2 medium cucumber
1/2 medium red bell pepper
6 whole cherry tomatoes
1 cup baby spinach
2 tbsp red onion
1 tsp lemon juice
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1 large hard-boiled egg
Instructions
- 1
Slice the cucumber into thin half-moons and dice the red bell pepper into small pieces.
- 2
Slice the cherry tomatoes in half and finely dice the red onion.
- 3
In a small bowl, toss the cucumber, red bell pepper, cherry tomatoes, and red onion with 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- 4
Carefully cut the whole wheat pita in half to create two pockets.
- 5
Spread half of the hummus (about 2.5 tbsp) inside each pita half.
- 6
Divide the baby spinach between the two pita halves, placing it on top of the hummus.
- 7
Add 4 oz of shredded rotisserie chicken, distributing it evenly between both pita halves.
- 8
Fill each pita half with the prepared vegetable mixture.
- 9
Slice the hard-boiled egg and add it to the pita pockets.
- 10
Serve immediately or wrap in parchment paper for a portable lunch.
Nutrition Information (per serving)
725
63g
63g
24g
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