Spinach Chicken Pockets

• 3/4 pound boneless skinless chicken breast halves
• 1/2 cup reduced-fat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 2 cups fresh baby spinach
• 1/2 cup chopped seeded cucumber
• 2 green onions, sliced
• 4 pita breads (6 inches), halved

1. In a
2. coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
3. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken.
4. Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.

chicken, yogurt, mayonnaise, mustard, ground cumin, cayenne pepper, baby spinach, cucumber, green onions, pita breads

Taken from www.tasteofhome.com/recipes/spinach-chicken-pockets/ (may not work)