Spinach Chicken Pockets

Name: Spinach Chicken Pockets
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

10 ingredients

4 steps

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

Directions

1

In a
2

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.
3

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.
4

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.