Mediterranean Chicken Pita Pockets

• 1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces
• 1 (10 ounce) box frozen peas
• 2 medium tomatoes, washed and chopped
• 2 ounces feta cheese, crumbled
• 2 green onions, chopped
• salt and black pepper
• 1/2 cup plain yogurt (low-fat is okay)
• 1/2 cup mayonnaise (Hellman's is best, low-fat is okay)
• 1 tablespoon lemon juice
• 1 teaspoon dried dill (or to taste)
• 4 (1 1/2 ounce) pita breads, halved crosswise
• 4 whole iceberg lettuce or 4 whole shredded lettuce, if desired

1. Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
2. In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
3. Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
4. Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
5. If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.

chicken breasts, frozen peas, tomatoes, feta cheese, green onions, salt, plain yogurt, mayonnaise, lemon juice, dill, pita breads, shredded lettuce

Taken from www.food.com/recipe/mediterranean-chicken-pita-pockets-99720 (may not work)