Fluffy pita pockets stuffed with creamy spinach, artichokes, chicken, and melted cheese. Perfect for a satisfying Mediterranean lunch.
# Components:
→ 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, optional
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 - 1 lemon, cut into wedges
# Preparation Steps:
01 - Preheat oven to 375°F (190°C).
02 - In a large mixing bowl, combine cooked chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, minced garlic, onion powder, oregano, red pepper flakes if using, salt, and black pepper. Mix until well combined.
03 - Slice pita breads in half horizontally to form open pockets.
04 - Generously fill each pita half with the spinach artichoke chicken mixture, distributing evenly.
05 - Arrange 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.
07 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.
