Spinach Chicken Pockets
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 Annapolis, Maryland4 ServingsPrep/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.
Nutrition Facts: 2 chicken pockets equals 317 calories, 6 g fat (1 g saturated fat), 51 mg cholesterol, 552 mg sodium,