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Spinach Chicken Pockets

 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, Maryland
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 2 chicken pockets equals 317 calories, 6 g fat (1 g saturated fat), 51 mg cholesterol, 552 mg sodium,

2 of 2

Spinach Chicken Pockets (continued)

Nutritional Facts: 39 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.