• Chicken-Vegetable Pita Pockets


    ½ cup plain yogurt
    2 Tbsp. mayonnaise
    1 Tbsp. Dijon mustard
    ¼ tsp. cumin
    ¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    2 cups chicken breast, cooked, chopped
    ½ cup cucumber, deseeded, chopped
    2 scallions, sliced
    2 cups fresh spinach, shredded
    4 whole-wheat pita pockets, halved


    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.