Mediterranean Chicken Pita Pockets

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces
• 1 (10 ounce) box frozen peas
• 2 medium tomatoes, washed and chopped
• 2 ounces feta cheese, crumbled
• 2 green onions, chopped
• salt and black pepper
• 1/2 cup plain yogurt (low-fat is okay)
• 1/2 cup mayonnaise (hellman's is best, low-fat is okay)
• 1 tablespoon lemon juice
• 1 teaspoon dried dill (or to taste)
• 4 (1 1/2 ounce) pita breads, halved crosswise
• 4 whole iceberg lettuce or 4 whole shredded lettuce, if desired

Recipe

• 1 bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
• 2 in a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
• 3 fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
• 4 line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
• 5 if you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.