Chicken and eggplant pita pockets
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
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.
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