Chicken Pita

Our next country of choice for our school lunch was Greece. I used the cilantro and mint chicken [] as the base for this lunch. This dish is also great for any leftover chicken that you may have. The chicken was cut into thin slices and was originally supposed to be used as the filling of the pita. This was the plan until I realized that the pitas that I bought were pocket-less pitas. So we had to put the filling on the pita. Next time I will have to remember to read the information on the package. You can also use whatever vegetables you have on hand. If you are making this as a school lunch, the cucumber and yogurt filling will have to be stored separately and chilled. The kids will have to add the filling to the pita when they are ready to eat.


1 cucumber

1 cooked chicken breast, sliced thinly

1 tomato, sliced

1 red pepper, sliced thinly

1 cup Greek yogurt

1 tbsp cilantro, sliced thinly

Pepper, to taste

3 pitas, cut into half


  1. Cut the cucumber into 3-4 sections. Slice lengthwise and then cut each slice so that it resembles matchsticks.
  2. Mix the cucumber with the yogurt, cilantro and pepper.
  3. Toast pitas slightly.
  4. When you are ready to eat, assemble the pita pocket with the chicken, yogurt mixture and other vegetables.

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