Fluffy pita pockets loaded with creamy chicken, spinach, artichokes, and melted cheese—a quick, satisfying Mediterranean-inspired meal.
# What You'll 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
12 - Salt and black pepper to taste
→ Bread
13 - 4 large pita breads, whole wheat or regular
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 2 lemons, cut into wedges
# Steps:
01 - Set oven temperature to 375°F and allow to preheat completely.
02 - In a large mixing bowl, combine cooked chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly until well incorporated.
03 - Slice pita breads in half lengthwise to create individual pockets.
04 - Fill each pita half generously with the spinach artichoke chicken mixture, distributing filling evenly.
05 - Place stuffed pitas on a baking sheet lined with parchment paper in a single layer.
06 - Bake for 15 to 20 minutes until filling is heated through and cheese is melted and lightly golden.
07 - Remove from oven, garnish with fresh chopped parsley, and serve immediately with lemon wedges.
