Categories: Sandwiches/Wraps

Ingredients

• 1 cup packed fresh spinach leaves
• 1/2 cup packed fresh mint leaves
• 1 small shallot, coarsely chopped
• 1 garlic clove, peeled and crushed
• 1/2 cup plain nonfat Greek yogurt
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
• 2 (6-inch) whole-wheat pitas, halved
• 1/4 cup prechopped red bell pepper
• 4 teaspoons pine nuts, toasted

Directions

1. Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

2. Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.

3. Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.

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