Sunday, January 11, 2009
I'm always looking for something to do with leftover rotisserie chicken and this is a good one. It's really healthy and super fast to put together. Chopping the tomatoes and cucumber is the most time consuming part.
I prefer to use pocket-less pitas for this because it ensures and crispy bottom, but you can also use the regular pocket pita. The hummus I prefer is Cedar's Artichoke and Spinach Hommus. And Krazy Salt with cucumber is one of my favorite combos, but use regular salt if you can't find it.
1 pocket-less whole wheat pita
2 oz. shredded chicken breast
2 Tbsp. hummus
1/2 cup diced tomato
1/2 cup diced cucumber
1 oz. crumbled feta cheese
4 kalamata olives (optional)
Jane's Krazy Mixed-Up Salt (optional)
Pre-heat over to 350 degrees. Place pita on a baking sheet and toast in oven for 15 minutes. Spread hummus on pita. Sprinkle chicken, tomato cucumber and feta. Top with olives and Krazy Salt if desired.