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Spinach Chicken Pockets

Total Time

Prep/Total Time: 30 min.


4 servings

The tender chicken mixture that's tucked into these pita pockets has a cumin zip and refreshing cucumber-and-yogurt flavor. "A favorite at my house, this sandwich is great alone or served with soup or salad," Mitzi Sentiff writes from Annapolis, Maryland
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  • 3/4 pound boneless skinless chicken breast halves
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 cups fresh baby spinach
  • 1/2 cup chopped seeded cucumber
  • 2 green onions, sliced
  • 4 pita breads (6 inches), halved


  1. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
  2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken.
  3. Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.

Nutrition Facts

2 chicken pockets: 317 calories, 6g fat (1g saturated fat), 51mg cholesterol, 552mg sodium, 39g carbohydrate (0 sugars, 2g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

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