Fluffy pita pockets stuffed with creamy spinach, artichokes, chicken, and melted cheese. Ready in 40 minutes.
# What You 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, optional
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 the oven to 375°F
02 - In a large mixing bowl, combine the cooked chicken, drained artichoke hearts, chopped spinach, Greek yogurt, light mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, dried oregano, red pepper flakes if desired, salt, and black pepper. Mix until thoroughly combined
03 - Slice each pita bread in half horizontally to create pockets
04 - Generously fill each pita half pocket with the spinach artichoke chicken mixture
05 - Place the stuffed pita halves on a baking sheet lined with parchment paper
06 - Bake for 15 to 20 minutes until the filling is heated through and the cheese is completely melted
07 - Remove from oven and garnish with fresh chopped parsley. Serve with lemon wedges on the side
