INGREDIENTS
½ cup plain yogurt2 Tbsp. mayonnaise1 Tbsp. Dijon mustard¼ tsp. cumin¼ tsp. 7 Chili Blend Hot Pepper Seasoning
2 cups chicken breast, cooked, chopped½ cup cucumber, deseeded, chopped2 scallions, sliced2 cups fresh spinach, shredded4 whole-wheat pita pockets, halved
INSTRUCTIONS
1.Preheat oven to 200°F.
2.In a large bowl, whisk together yogurt, mayonnaise, mustard, cumin and 7 Chili Blend Hot Pepper Seasoning.
3.Add cooked chicken, cucumber, scallions, and spinach and toss to coat.
4.Meanwhile, bake pita halves 3-4 minutes; do not toast.
5.Divide filling into 8 portions and spoon into 8 pita halves.