Putting a twist on a classic Greek recipe brings a delicious lunch, dinner or snack to a healthy diet.
8 mini pita pockets
1 cup grilled and chopped chicken breast
½ cup softened cream cheese
¼ cup OPA Feta Dill dressing
¼ cup Litehouse Feta Cheese
Chopped lettuce, tomato, red onion and kalamata olives
1. Preheat the oven to 350 degrees. Place the pita pockets on a baking sheet and toast for 10 minutes.
2. Combine the cream cheese and OPA Feta Dill in a bowl and mix until well blended. Spread 1 tablespoon of the dip onto each pita.
3. Divide the chicken and feta amongst the pitas and top with lettuce, tomato and kalamata olives. Serve with a sprinkle of Litehouse Instantly Fresh Oregano.