No-Cook Mediterranean Pita Pocket
10min
0min
2
555
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Chef's Note
For extra flavor, add a sprinkle of crumbled feta cheese if you have it on hand. You can prepare these the night before and refrigerate - just keep the spinach separate and add it right before eating to prevent wilting.
Tags
Ingredients
2 pockets whole wheat pita bread
6 oz rotisserie chicken breast, no skin
1/2 medium cucumber
1/2 cup cherry tomatoes
4 tbsp hummus
1 cup baby spinach
1/2 medium lemon
1 tsp olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Cut each whole wheat pita bread in half to create two pockets.
- 2
Remove meat from rotisserie chicken and shred into bite-sized pieces using your fingers or two forks.
- 3
Wash the cucumber and slice into thin rounds.
- 4
Wash cherry tomatoes and cut them in half.
- 5
Rinse baby spinach leaves under cold water and pat dry with paper towels.
- 6
Cut the lemon in half and squeeze the juice from one half into a small bowl.
- 7
Add 1 tsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to the lemon juice and mix well.
- 8
Drizzle the lemon-herb mixture over the chicken pieces and toss gently to coat.
- 9
Spread 1 tbsp of hummus inside each pita half (4 halves total).
- 10
Stuff each pita half with 1/4 of the seasoned chicken, cucumber slices, tomato halves, and spinach leaves.
- 11
Wrap each filled pita half in parchment paper or plastic wrap for easy transport.
Nutrition Information (per serving)
555
35g
62g
19g
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