Hummus and Veggie Pita Pocket
15min
0min
1
725
Chef's Note
For a time-saving tip, use rotisserie chicken from the grocery store and pre-made hummus. You can also prep all the vegetables the night before and store them in the refrigerator for an even quicker assembly 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
1/2 medium bell pepper
6 cherry tomatoes
2 tbsp red onion
1 cup baby spinach
1 tsp lemon juice
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Slice the 4 oz grilled chicken breast into thin strips (you can use pre-cooked rotisserie chicken to save time).
- 2
Dice 1/2 cucumber and 1/2 bell pepper into small pieces.
- 3
Slice 6 cherry tomatoes in half and finely dice 2 tbsp red onion.
- 4
In a small bowl, toss the diced vegetables with 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- 5
Cut the whole wheat pita pocket in half to create two semicircles.
- 6
Carefully open each pita half and spread about 2-3 tbsp of hummus inside each pocket.
- 7
Stuff each pocket with half of the chicken strips, vegetable mixture, and 1/2 cup baby spinach.
- 8
Serve immediately or wrap in parchment paper for a portable lunch.
Nutrition Information (per serving)
725
63g
63g
24g
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