Whole wheat pita pockets with chicken, hummus and Mediterranean salsa
It can be tough to come up with satisfying and tasty lunches every day. Here’s a recipe for a filling hand-held lunch that’s quick to prepare and combines some of the best ingredients of the Mediterranean diet. Hummus, made from wholesome chickpeas and tahini, adds creamy, salty and lemony elements. The salsa — with crunchy diced vegetables, fresh herbs and olive oil — accents the natural creaminess of the hummus.
Nestled together with shredded rotisserie chicken in pockets of whole grain pita bread, it makes a light but hearty lunch that tastes great and is both kid and adult friendly. The hummus and salsa combination goes really well not just with rotisserie chicken, but also with chunks of good-quality canned tuna.
½ green pepper — diced
½ red onion — finely diced
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 medium-size whole wheat pita breads — halved, opened into pockets
½ cup hummus — ready-made or homemade hummus
2 cups shredded skinless rotisserie chicken