Description
A quick, no-cook Greek pita pocket lunch layered with protein-rich chickpeas or chicken, fresh veggies, and creamy tzatziki.
Ingredients
Scale
- 1 Greek-style pita
- 1/2 cup canned chickpeas (or shredded rotisserie chicken)
- 1/4 cup diced cucumber
- 1/4 cup cherry tomatoes, halved
- 2 tbsp hummus or tzatziki
- 1 tbsp crumbled feta
- 1/2 cup baby spinach
- Pinch of oregano
- Squeeze of lemon
Instructions
- Lay the Greek pita flat on a plate or board.
- Spread hummus or tzatziki across the center.
- Add mashed chickpeas or chicken.
- Top with cucumber, tomatoes, and spinach.
- Sprinkle with feta, oregano, and lemon.
- Fold or roll the pita and enjoy.
Notes
For meal prep, store the filling separately and assemble just before eating. This keeps the pita from getting soggy.
- Category: Lunch
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 4
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 20mg