Warm pita pockets stuffed with creamy spinach, artichokes, and tender chicken for a satisfying Mediterranean-American meal.
# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine the 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 the pita breads in half to form pockets.
04 - Stuff each pita half generously with the spinach artichoke chicken mixture.
05 - Arrange the stuffed pitas on a baking sheet lined with parchment paper.
06 - Bake for 15 to 20 minutes, or until the filling is hot and the cheese is melted.
07 - Remove from oven, garnish with chopped parsley and serve with lemon wedges if desired.
