2 medium skinless rotisserie chicken breasts, diced
1/2 medium red onion, thinly sliced
1/2 cup Greek-style vinaigrette dressing
1/4 cup each celery and cucumber, diced
1/4 cup Italian flat-leaf parsley, chopped
1/2 teaspoon dried oregano, crushed
Sea salt, black pepper, red pepper flakes (to taste)
4 white or whole-wheat pita breads, about 6 inches diameter
Red Pepper Hummus
1 cup plain deli hummus
1/2 cup roasted red peppers, drained, finely chopped
1/4 cup crumbled Feta cheese
1 tablespoon fresh chopped parsley
Juice of 1/2 lemon
Dash of garlic powder
Combine the hummus, roasted red peppers, Feta cheese, parsley, lemon juice and garlic powder in a medium bowl and set aside until ready to assemble. Garnish with olive oil before serving.
1 1/2 cups plain or Greek yogurt
1/2 medium cucumber, peeled, seeded, shredded
1 tablespoon fresh lemon juice
1/2 teaspoon dried crushed mint
1/2 teaspoon fresh lemon zest
1/2 teaspoon crushed fresh garlic
1/4 teaspoon dill weed
Sea salt and black pepper (to taste)
Combine these ingredients in a medium bowl, mix, and set aside until ready to assemble.
- Combine the chicken salad ingredients in a medium bowl and toss with some dressing; adjust seasonings and set aside.
- Combine the red pepper hummus ingredients into a bowl, mix, and set aside until ready to serve. (May be prepared a day ahead of time and refrigerated.)
- Combine the yogurt garnish ingredients in a bowl and set aside until ready to serve. Cut the pita rounds in half and line pockets evenly with some of the hummus; add the chicken salad and drizzle each pocket with Yogurt Garnish, as desired.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian