Home > Recipes > Spinach Chicken Pockets

Spinach Chicken Pockets Recipe

Photo by: Taste of Home

The tender chicken mixture that's tucked into these pita pockets has a cumin zip and refreshing cucumber-and-yogurt flavor. "A favorite at my house, this sandwich is great alone or served with soup or salad," Mitzi Sentiff writes from Alexandria, Virginia.

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Spinach Chicken Pockets Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 30 min.

Ingredients

3/4 pound boneless skinless chicken breast halves
1/2 cup reduced-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups fresh baby spinach
1/2 cup chopped seeded cucumber
2 green onions, sliced
4 pita breads (6 inches), halved

Directions

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken.
Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture. Yield: 4 servings.

Nutritional Analysis: 2 filled pita halves equals 317 calories, 6 g fat (1 g saturated fat), 51 mg cholesterol, 552 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch, 1 vegetable, 1 fat.

Spinach Chicken Pockets published in Quick Cooking March/April 2005, p54