Hummus and Veggie Pita Pocket
15min
5min
1
725
Chef's Note
For a time-saving tip, use pre-cooked rotisserie chicken from the grocery store. You can also prepare the vegetable mixture the night before and store it in the refrigerator to make assembly even quicker in the morning.
Tags
Ingredients
1 large whole wheat pita pocket
1/3 cup store-bought hummus
4 oz grilled chicken breast
1/2 medium cucumber
6 whole cherry tomatoes
1/2 medium red bell pepper
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
Instructions
- 1
Warm the whole wheat pita pocket in a toaster or in a dry skillet over medium heat for about 30 seconds per side until slightly warm and pliable.
- 2
Slice the pita in half to create two pockets.
- 3
Dice the cucumber, slice the cherry tomatoes in half, and thinly slice the red bell pepper and red onion.
- 4
In a small bowl, toss the cucumber, tomatoes, bell pepper, red onion, and spinach with 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- 5
Slice or shred the 4 oz grilled chicken breast into bite-sized pieces.
- 6
Spread 1/3 cup hummus evenly inside both pita halves.
- 7
Fill each pita half with the chicken and vegetable mixture.
- 8
Serve immediately or wrap in foil for a portable lunch.
Nutrition Information (per serving)
725
63g
63g
24g
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