Mediterranean Pita Pockets
This is an amazing way to use leftover cooked or roasted chicken fillets.
These pitas filled with vegetables and cooked chicken is so easy to make and they are healthy and filling.
- 100 g cooked chicken fillet (shredded)
- 1 aubergine (halved)
- 1 bell pepper (halved)
- 1/2 red onion (thinly sliced)
- handful of spinach (rinced and drained)
- small bunch of dill (chopped)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper (to taste)
Preheat the oven to 200 C.
Spread 1 tbsp olive oil on halved aubergine and peppers.
Place a cut down on the baking sheet with parchment paper. Make cuts on aubergine and pepper halves.
Bake for 35 minutes, until tender.
When ready let it cool down a bit and remove the skins on the vegetables.
Then slice peppers and divide aubergines into stripes.
Sprinkle red onion with lemon juice and set aside for 5 minutes.
On the bottom of the plate spread spinach leaves, then add the aubergine, peppers, chicken, onion, and dill.
Sprinkle with lemon juice, 2 tbsp olive oil, salt and pepper.
- Mix gently and divide between 2 pitas. Serve and enjoy!
Servings 1
- Amount Per Serving
- Calories 586.45kcal
- % Daily Value *
- Total Fat 29.74g46%
- Total Carbohydrate 43.8g15%
- Protein 34.7g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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