Healthy Chicken Avocado Pita Sandwich
A quick, fresh pita sandwich filled with warm seasoned chicken, creamy avocado-tomato salsa and a tangy yogurt drizzle.
Servings: 4 servings
Ingredients
- 1/2 pound shredded cooked rotisserie chicken
- 2 avocados hollowed and cut into small pieces
- 1/2 cup plain Greek yogurt
- 1 teaspoon cilantro divided
- 1 teaspoon garlic salt
- 6-8 cherry tomatoes quartered
- 4 slices thin baby Swiss cheese
- juice from half a lemon
- 4 whole wheat pita pockets
- 1 teaspoon extra virgin olive oil
Instructions
- Place one slice of thin baby Swiss cheese into each of the 4 whole wheat pita pockets; set aside.
- In a small bowl, stir together 1/2 cup plain Greek yogurt and 1 teaspoon garlic salt until smooth; set aside.
- In a medium bowl, combine the 2 avocados (cut into small pieces), 6–8 quartered cherry tomatoes, juice from half a lemon, and half of the teaspoon of chopped cilantro; gently toss and set aside.
- Heat 1 teaspoon extra virgin olive oil in a skillet over medium heat. Add 1/2 pound shredded cooked rotisserie chicken and cook 3–4 minutes, stirring occasionally, until heated through. Sprinkle with the remaining chopped cilantro while cooking.
- Remove the chicken from heat and divide it evenly, placing about 1/4 of the chicken into each prepared pita pocket.
- Drizzle the yogurt mixture over the chicken, then top with a generous spoonful of the avocado-tomato mixture inside each pita.
- Serve immediately cold, or optionally grill the filled pitas in a sandwich press or on a grill for about 2 minutes to warm and lightly toast.
Equipment
- Skillet
- Mixing Bowls
- Knife
- Cutting Board
- Measuring Spoons
- Spoon
- sandwich press or grill (optional)
Notes
- Use pre-cooked rotisserie chicken to save time.
- Chop cilantro finely for even distribution.
- Adjust garlic salt to taste for sodium preference.
- Grill briefly only if you prefer warmed cheese.