Light Summer Sandwich: Chicken & Avocado Pitas

Don’t you just love when healthy meals turn out being just as delicious as the fattening version? These Chicken Avocado Pitas are healthy and filling, and taste just as great if they were packed full of calories! 


This is one of my new favorite recipes for summer. On hot summer weekends, you can find me poolside. There is no better place to be, surrounded my friends, fun, and of course good food.

 

 

Pool party food needs to be easy and delicious, but I also think it should be healthy. No better time to eat healthy than when you’re in a bikini! These Chicken Avocado Pitas can be whipped up in a jiff, served hot or cold, and will satisfy even the pickiest crowd. The bright flavors of the chicken and avocado will make kids and adults happy at the same time. Perfect for the pool this summer!

Ingredients
  • 1/2 pound shredded cooked rotisserie chicken
  • 2 avocados, hollowed and cut into small pieces
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon cilantro, divided
  • 1 teaspoon garlic salt
  • 6-8 cherry tomatoes, quartered
  • 4 slices of thin baby Swiss cheese
  • Juice from half a lemon
  • 4 whole wheat pita pockets
  • 1 tsp. extra virgin olive oil
Directions

Cut 1 piece of Swiss cheese into each pita pocket.

In a small bowl, combine Greek yogurt and garlic salt. Set aside.

In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the Cilanto. Set aside. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.

Take off of heat and add 1/4 of the chicken to each pita.

Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.

Makes: 4 

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