Greek Pitas

I know you were all hanging on the edge of your seats just dying to know what I stuffed into that great homemade pita bread (yeah, right!), so I'm back to fulfill my promise.  These were so perfect for a hot summer night and I already had the ingredients in my fridge as extras from other recipes.  Great way to use all the goodies from my garden too!  These will definitely be making repeat appearances at the Jones dinner table.

Greek Pitas

2 grilled chicken breasts, chopped

1 C shredded romaine lettuce

1 tomato, finely chopped

3/4 C cucumber, finely chopped

6 thin slices of red onion

1/4 green pepper, finely chopped

2 oz crumbled feta cheese

10 kalamata olives, chopped

6 Tb hummus (recipe below, but you can use store bought)

2 Tb extra virgin olive oil

2 Tb fresh lemon juice

sea salt and fresh ground black pepper

4 pita breads, halved and opened into pockets

1.  Mix together all the produce and chicken in a large bowl.  Dress with the lemon juice, olive oil, salt and pepper.  

2.  Spread hummus inside each pita then stuff with filling to serve.

Hummus

(makes 2 cups)

2 cloves garlic

1/4 C fresh lemon juice

1/4 C water

14 oz can chickpeas, drained and rinsed

1/2 C tahini

1 tsp sea salt

1.  Place all ingredients in a food processor and process until smooth.  Leftovers can be frozen for up to three months.