Loaded Pita Pockets Recipe

Cooking Directions

• STEP 1.Grill the chicken until cooked through and slice it into thin strips.
• STEP 2.In a bowl, combine the chickpeas, feta cheese, diced cucumber, and cherry tomatoes.
• STEP 3.In a separate bowl, mix together the yogurt, lemon juice, garlic, and dill to make the sauce.
• STEP 4.Fill each pita pocket with the chicken, chickpea mixture, and a drizzle of the yogurt sauce.
• STEP 5.Top with shredded lettuce, sliced red onion, and any other desired vegetables.
• STEP 6.Serve the loaded pita pockets immediately or wrap them tightly in foil for later.

Cooking Tips

• Marinate the chicken in your favorite spices or herbs before grilling for added flavor.
• You can use canned chickpeas or cook them from scratch. Make sure to drain and rinse them well.
• Feel free to add other ingredients such as olives, roasted red peppers, or avocado to the filling.

Storage and Serving

• If making ahead, store the loaded pita pockets in the refrigerator for up to 24 hours.
• To serve, you can warm the pita pockets in the oven or enjoy them cold.
• Serve with a side of Greek salad or fresh fruit for a complete meal.