Healthy Chicken Avocado Pita Sandwich
A quick, healthy sandwich with shredded rotisserie chicken, creamy avocado-tomato salsa, and a tangy yogurt drizzle in whole wheat pita.
Equipment
- Skillet
- Mixing Bowls
- Knife
- Cutting Board
- Measuring Spoons
- Spoon
- sandwich press or grill (optional)
Ingredients
- 1/2 pound shredded cooked rotisserie chicken
- 2 avocados hulled 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 thin baby Swiss cheese
- juice from half a lemon
- 4 whole wheat pita pockets
- 1 teaspoon extra virgin olive oil
Instructions
- Place one slice of thin baby Swiss cheese into each of the 4 whole wheat pita pockets and set aside.
- In a small bowl, stir together 1/2 cup plain Greek yogurt and 1 teaspoon garlic salt until smooth; set aside.
- In a medium bowl, gently combine the diced avocado, quartered cherry tomatoes, juice of half a lemon, and half of the chopped cilantro; set aside.
- Heat 1 teaspoon extra virgin olive oil in a skillet over medium heat. Add the 1/2 pound shredded cooked rotisserie chicken and cook 3–4 minutes, stirring occasionally, until warmed through. Sprinkle with the remaining cilantro while cooking.
- Remove the chicken from the heat. Divide the chicken evenly and place about 1/4 of it into each prepared pita pocket on top of the cheese.
- Drizzle each pita with the yogurt mixture, then add a generous spoonful of the avocado-tomato mixture into each pocket.
- Serve immediately, or optionally grill the filled pitas in a sandwich press or Foreman-style grill for about 2 minutes to warm and lightly toast.
Notes
- Use pre-shredded rotisserie chicken to save time.
- Gently mix avocado to avoid mashing it completely.
- Adjust garlic salt to taste.
- Grill briefly if you prefer warm, toasted pitas.