So, on a whim I decided to try these pitas out.  I thought they would be a quick and easy healthy meal.  The fact that they only take 20 minutes make them the perfect weeknight meal!  They go perfectly with the Mediterranean Orzo Salad which is best made ahead of time so it was super quick to have dinner ready and there were not very many dishes, which is always a bonus!  They are fabulous on pitas but I think they’d make great wraps too.  I ate the leftovers for lunch cold and they were almost as good cold as they were fresh!

While I used a can of rinsed chopped chicken this go round, I think it would have been even better if I had used sliced ‘fresh’ chicken.  Leftovers from roasted chicken would do well (though if you use some sort of seasoned chicken, I suggest leaving out additional seasonings and know that it won’t taste quite the same) or a pound of raw chicken, sauteed before the spinach is added, would be great too!

I highly recommend trying it as is, then playing with it and finding new ways to dress it up!  And, please, by all means, come back and share with me how you made it yours!  I love learning from others cooking skills and taste buds!  Now, on the the recipe!

Greek Inspired Pitas

Ingredients

• 1/2 sm red onion, sliced thinly
• 2 Tbsp Balsamic vinegar
• 1 Tbsp + 1 tsp olive oil
• 1 lg can shredded chicken
  • -OR- 12 oz boneless, skinless chicken breasts shredded or cubed
• Mexican fajita seasoning *not fajita seasoning that comes in a package, use the kind that comes in a seasoning container with a white label in the ethnic food area, you’ll thank me later as this is great on everything!*
• 2 Tbsp minced garlic
• 1 15 oz can chickpeas, rinsed
• 1 10 oz pkg spinach
• 4 pieces pita bread, halved & toasted

1. Combine onion, vinegar and 1 tsp olive oil in small bowl and let sit.  Stir from time to time.
2. Use a large skillet, trust me!  If using canned chicken, there is no need to cook it, simply rinse well and saute a few minutes with the seasoning.  If using fresh, saute the chicken with seasoning until cooked, then drain.
3. Add the garlic & cook for about a minute then add chickpeas and half the spinach.  Cook until wilted (takes about 1-2 minutes) then add the other half of spinach.
4. Fill the pitas with the mixture & top with the onions, drizzling remaining vinegar over it.

Note: This is fabulous hot, but it is amazing the next day cold!  I advise trying it both ways and seeing how you love it!  Think I’m gonna make some more soon and take to work with me for lunch!