Chicken and eggplant pita pockets

7
6
6
SmartPoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Moderate
These pita pockets are equally delicious using a 185g can of tuna in springwater instead of chicken.

Ingredients

carrot(s)

1 medium, grated

currants

2 tsp

fresh flat-leaf parsley

1 tbs, finely chopped

reduced fat feta cheese

40 g, crumbled

lemon juice

1 tbs

Flat bread, pita pocket, light, wholemeal

2 individual, (2x31g) warmed

eggplant dip

¼ cup(s), (60g)

zucchini

1 medium, grated

cooked skinless chicken breast

150 g, shredded

Instructions

  1. Combine carrot, currants, parsley, feta and juice in a medium bowl.
  2. Cut each pita pocket in half. Carefully open pocket and fill with eggplant dip, zucchini, chicken and carrot mixture. Serve.

Start eating better than ever!