SPINACH CHICKEN POCKETS

Spinach Chicken Pockets image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 317 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 552mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges