One of my go-to upgraded sandwiches is essentially a Greek-inspired grilled chicken salad stuffed into a warm pita.
It works great with leftover grilled chicken or any type of cooked chicken you have on hand that can be sliced into thin strips. I add in ripe tomatoes, thin-sliced red onion and cucumbers, and toss that into a little store-bought Greek vinaigrette. I toast pita bread and spread the inside with a bit of store-bought hummus. I then fill the warm pita with all the ingredients along with some fresh baby spinach. I top that with some marinated artichoke hearts and kalamata olives and a sprinkle of feta cheese.
It’s delicious and filling and a nice dinner on a warm summer evening.
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Greek Chicken Pita Pockets
Yields 2 sandwiches
2 pita pockets
1 medium tomato, sliced
½ cup thin-sliced cucumbers
1⁄3 cup thin-sliced red onion
1⁄3 cup of prepared Greek dressing
½ cup prepared hummus
8 ounces grilled chicken, cut into thin strips
1 cup fresh baby spinach leaves
½ cup marinated artichokes hearts, quartered
¼ cup sliced kalamata olives
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2 tablespoons crumbled feta cheese
- Toast the pita pockets and slice them in half.
- Place the tomato, cucumbers and red onion slices into a bowl, and toss them with your favorite Greek dressing.
- Spread the hummus in the inside of each pita pocket and then fill each with the grilled chicken slices.
- Divide the tomatoes, cucumbers and onions tossed with the dressing into the pita pockets. Add in the fresh spinach leaves.
- Top each pita with the marinated artichokes, olives and a little crumbled feta. Serve.
This article was originally published in the June 2024 issue of 225 Magazine.