Chicken-Spinach Pita Pockets

Recipe from

Southern Living


2 (6-ounce) skinned and boned chicken breast halves
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 small cucumber, cubed
2 green onions, chopped
2 cups shredded fresh spinach
4 pita pockets, cut into halves


Cook chicken in an ovenproof nonstick skillet over medium-high heat until brown. Bake at 350° for 10 to 12 minutes or until done. Cool slightly, and thinly slice.

Whisk together yogurt and next 4 ingredients in a large bowl; add chicken, cucumber, green onions, and spinach, tossing to coat.

Bake pita halves at 200° for 3 to 4 minutes. (Do not toast.)

Spoon filling evenly into pita halves.