Chicken Pita - Three ways! [Centre for Healthy Active Kids Recipes]

Add some variety to your lunch meal prep. Mix and match your favourite fillings for a healthy, fast and satisfying lunch!

These will keep in the fridge for 3 to 4 days.

Makes 3 pitas

Prep Time: 10 minutes

Equipment Required:

None

Ingredients:

Base:

3 whole wheat or whole grain pita pockets

1 1/2 cups cooked chicken, sliced thinly or shredded (home cooked or store bought)

4 1/2 cups mixed greens

Greek Chicken Pita:

1/4 cup diced cucumber

2 tablespoons tzatziki

1/2 tomato, sliced

1 tablespoon chopped parsley (optional)

2 tablespoons thinly sliced onion or green onion

Avocado Chicken Pita:

1/4 of a large avocado, sliced or mashed

1/2 tomato, sliced

1 to 2 tablespoons grated Parmesan cheese

1 to 2 teaspoons mustard (try honey mustard or grainy mustard)

Cranberry Chicken Pita:

1 tablespoon dried cranberries

1 to 2 tablespoons grated Parmesan cheese

2 tablespoons thinly sliced onions

1 to 2 teaspoons mustard (try honey mustard or grainy mustard)

1 tablespoon tzatziki OR 2 teaspoons mayonnaise

Method:

1. Cut open the tops of the pitas to create a pocket that you can fill.

2. Add 1/2 cup of chicken, and 1 1/2 cups of mixed greens to each pita.

3. Add the remaining ingredients listed under the Greek, Avocado, or Cranberry Chicken pitas to enjoy three different pitas.

4. Fold over the top of the pita.

5. Place pitas in a container. Add chopped vegetables and a dip like hummus or guacamole for a balanced meal.

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