Warm, fluffy pita pockets filled with creamy spinach, artichokes, and tender chicken—perfect for lunch or light dinner.
# What You’ll Use:
→ Chicken & Filling
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup canned artichoke hearts, drained and chopped
03 - 1 cup fresh spinach, chopped
04 - 1/2 cup Greek yogurt
05 - 1/4 cup light mayonnaise
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes
12 - Salt and black pepper to taste
→ Bread
13 - 4 large pita breads, whole wheat or regular
→ Garnish
14 - Fresh parsley, chopped
15 - Lemon wedges
# How-To:
01 - Preheat oven to 375°F (190°C).
02 - In a large mixing bowl, combine cooked chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix until well combined.
03 - Slice pita breads in half horizontally to form pockets.
04 - Generously fill each pita half with the spinach artichoke chicken mixture.
05 - Arrange stuffed pitas on a baking sheet lined with parchment paper.
06 - Bake for 15 to 20 minutes, or until filling is heated through and cheese is melted.
07 - Remove from oven, garnish with fresh parsley, and serve with lemon wedges if desired.
