Now that spring has sprung, it’s time to fire up the grill. I like to cook a little extra chicken or fish to “recycle” into another recipe to save time during the week.  Below is a recipe I came up with using leftover chicken.


2 cups cooked chicken cut into chunks
4 (6 inch) whole wheat pitas, cut in half
2 cups fresh spinach leaves or Romaine lettuce
1/4 cup crumbled feta cheese
½ cup kalamata olives pitted/sliced

Ingredients for tzatziki sauce:

1 cup plain Greek yogurt
1/2 chopped cucumber
1 tsp. dried oregano
1 Tbsp. lemon juice
1 tsp. minced garlic
1/4 tsp. salt (optional)

Directions for sauce:

Place yogurt, lemon juice, garlic, salt and oregano in a small bowl and mix well.  Add chopped cucumbers and blend together.

Directions for pita:

Place cooked chicken in a pita half.  Add ¼ cup spinach, 1 tsp. feta cheese and 1 tsp. chopped olives.  Add 1-2 Tbsp. tzatziki sauce to the pita and serve.

Makes 4 pita sandwiches (2 halves each).  Nutrition Facts per serving: 375 calories, 9 grams fat, 41.4 grams carbohydrate, 34 grams protein, 6 grams fiber, 65 mg cholesterol, 800 mg sodium

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