Chicken, Cucumber and Kalamata Olive Pita Pockets
1 photo of Chicken, Cucumber And Kalamata Olive Pita Pockets
By
Vickie Parks
@Northwestgal
23
This a quick and tasty snack or lunch dish. Using leftover chicken makes the preparation go rather quickly. It's pretty versatile too, because you can easily increase or decrease any of the ingredients to suit your preferences, and it'll still be tasty and quick. The Kalamata olives add a wonderful tang to the filling, and the cucumbers add a refreshing crispy touch.
This is my own recipe that I created for a Greek cooking challenge.
I submitted the ingredients on another site just to get the nutritional data, and it listed it as 283.4 calories per serving.
This is my own recipe that I created for a Greek cooking challenge.
I submitted the ingredients on another site just to get the nutritional data, and it listed it as 283.4 calories per serving.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
3
Prep:
15 Min
Method:
No-Cook or Other
Ingredients
-
1 cupcooked chicken, finely chopped
-
6 largegrape tomatoes, quartered (or 1/2 of small tomato, chopped)
-
1/4 cupchopped cucumber
-
1/4 cupchopped kalamata olives
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1/8 cupcrumbled feta cheese
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1 Tbspchopped red onion
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1 1/2 tspdried dill weed
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1 tspdried basil leaves
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1/2 tspsalt
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1/2 tspblack pepper
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6-7 Tbspgreek yogurt
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3pita pockets (or 3 flat pita bread rounds)
How to Make Chicken, Cucumber and Kalamata Olive Pita Pockets
- Mix all ingredients together (except the pita bread) in a medium size mixing bowl. Adjust the amount of yogurt to reach the "salad consistency" you desire, just enough to hold the ingredients together.
- Stuff the chicken/cucumber mixture into 3 pita pockets. (Or fold the pita rounds in half and stuff the chicken/cucumber mixture inside the folded pitas). Serve immediately.
