INGREDIENTS

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

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.