Greek Chicken Pockets
Greek Chicken Pockets
Greek Chicken Pockets
Ingredients
- 1/4 cup crumbled feta cheese
- 3 cups shredded cooked chicken
- 2 small green bell peppers about 10 oz. total, seeded and thinly sliced
- 3 small firm-ripe tomatoes about 12 oz. total, thinly sliced
- 4 to 6 pita breads each about 6 inches in diameter
- 1 teaspoon each dry dill weed and dry mint
- 1 tablespoon each minced fresh dill and minced fr
Instructions
- Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint).
Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich.
