Emily Ziemski makes Loaded Chicken Pitas

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Recipe

Ingredients

• 4 (6-inch) pita breads, halved across the middle
• ¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
• ¼ cups Boar’s Head Traditional Hummus
• ½ romaine lettuce heart, roughly chopped
• 1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
• ¼ cups Boar’s Head Crumbled Feta
• 1 beefsteak tomato, halved and thinly sliced
• 3 ounces artichoke hearts, roughly chopped
• ¼ cups pitted Niçoise olives, roughly chopped

Directions

1. Cut the pitas in half lengthwise. Open each pocket.
2. Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.
3. Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.

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