Mediterranean Chicken Pockets
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Mediterranean Chicken Pockets
| Wed, 08-15-2007 - 6:28pm |
Mediterranean Chicken Pockets

The tangy, tasty filling for these sandwiches is like a Greek twist on chicken salad. You may never return to the old celery-and-mayo version!


Nonstick cooking spray
1 teaspoon canola oil
1 1/2 pounds boneless, skinless chicken breasts
One 10-ounce box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
1/2 cup plain nonfat yogurt
1/2 cup low fat mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dillweed
Four whole wheat pita bread rounds
1/2 small head iceberg lettuce, outer leaves removed, washed, dried, and separated into leaves
1 teaspoon canola oil
1 1/2 pounds boneless, skinless chicken breasts
One 10-ounce box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
1/2 cup plain nonfat yogurt
1/2 cup low fat mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dillweed
Four whole wheat pita bread rounds
1/2 small head iceberg lettuce, outer leaves removed, washed, dried, and separated into leaves
1. Spray a large nonstick skillet with cooking spray, brush with oil, and heat over medium-high flame. Add chicken breasts and sauté, turning frequently, until cooked and no longer pink inside, 8 to 10 minutes, or until internal temperature is 170°F. Remove from skillet, place on platter, cover, and let cool in refrigerator.
2. Meanwhile, bring 1/2 cup water to boil in a medium saucepan, and add frozen peas. Bring to a boil, reduce heat, cover, and simmer 4 minutes; do not overcook. Drain and set aside.
3. Cut cooled chicken into 1/2-inch pieces. In a large bowl, combine chicken, cooked peas, tomatoes, feta cheese, and scallion. Fold in yogurt, mayonnaise, lemon juice, and dillweed, and toss well.
4. Line inside of pita halves with lettuce and stuff with chicken mixture.
2. Meanwhile, bring 1/2 cup water to boil in a medium saucepan, and add frozen peas. Bring to a boil, reduce heat, cover, and simmer 4 minutes; do not overcook. Drain and set aside.
3. Cut cooled chicken into 1/2-inch pieces. In a large bowl, combine chicken, cooked peas, tomatoes, feta cheese, and scallion. Fold in yogurt, mayonnaise, lemon juice, and dillweed, and toss well.
4. Line inside of pita halves with lettuce and stuff with chicken mixture.


