chicken, cucumber and kalamata olive pita pockets
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.
prep time
15 Min
cook time
method
No-Cook or Other
yield
3 serving(s)
Ingredients
- 1 cup - cooked chicken, finely chopped
- 6 large grape tomatoes, quartered (or 1/2 of small tomato, chopped)
- 1/4 cup - chopped cucumber
- 1/4 cup - chopped kalamata olives
- 1/8 cup - crumbled feta cheese
- 1 tablespoon chopped red onion
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6-7 tablespoons greek yogurt
- 3 - pita pockets (or 3 flat pita bread rounds)
How To Make chicken, cucumber and kalamata olive pita pockets
-
Step 1Mix 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.
-
Step 2Stuff 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Ingredient:
Chicken
Diet:
Low Fat
Diet:
Low Carb
Method:
No-Cook or Other
Culture:
Greek
Category:
Sandwiches
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