Chicken and Veggie Chopped Pita Pocket

The simplicity to taste ratio was a little off on this recipe. What I mean by that, is that for how delicious this tasted, it shouldn’t have been so simple to make! I loved this meal so much, I made it 2x in 4 days.

Get out a very large cutting board to start. Place whatever veggies and protein you want on the board and grab a sharp knife. Here’s what I used:

• 2 roma tomatoes
• 1/2 peeled field cucumber, seeded
• 1 peeled avocado
• 1 large cooked chicken breast
• 1/2 red onion, peeled
• 1 head of butter lettuce

Then, you just start chopping! It’s almost therapeutic. Just go to town, chopping till your heart’s content. Of course you could just chop all of these items individually, but what you really want is a fine chop/dice of all the ingredients.  Season with salt and pepper, and 2 heaping tablespoons of hummus.  I used the lemon dill hummus and thought it was perfect with these flavors. Mix it all together. It should look like this:

Once it’s all mixed together well, you just scoop it into the pitas and enjoy! I used a whole grain pita myself. Slice it in half, and fill up your pocket. The recipe below serves 2 (that was two whole pitas -cut in 1/2. So 4 pieces). You have tomatoes and cucumber in here so it is best to eat this on the day you make it so the mixture doesn’t get watery.

I loved it, and love that you can make this versatile! Add red peppers, olives, cilantro and feta cheese to really take it up a notch.

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Chicken and Veggie Chopped Pita Pockets

Course lunch

Keyword chicken, chicken salad, chopped salad, healthy lunch, pita pockets

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 servings

Ingredients

• 1 cooked chicken breast -season how you like
• 2 roma tomatoes
• 1/2 peeled cucumber -seeds removed I used field cuke so I peeled it, but you can use long english and keep the peel on.
• 1/2 red onion
• 1 small head butter lettuce or lettuce of your choice
• 1 avocado peeled
• 2 heaping tbsp hummus
• salt and pepper to taste
• 2 whole grain pita pockets, cut in half

Instructions

1. Put everything out on a large cutting board and start chopping!

2. Chop until everything is in a small dice.

3. Add the 2 heaping tbsp of hummus and season with salt and pepper

4. Stir until well combined and spoon into pita pockets.

5. Tope with cilantro or parsley and enjoy!

Recipe Notes