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.
(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.