Spinach Artichoke Chicken Stuffed Pita

Warm, fluffy pita pockets filled with creamy spinach, artichokes, and tender chicken. Perfect for lunch or light dinner.

# What You'll Need:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, diced or shredded

02 - 1 cup canned artichoke hearts, drained and chopped

03 - 1 cup fresh spinach, chopped

04 - 1/2 cup Greek yogurt

05 - 1/4 cup light mayonnaise

06 - 1/2 cup shredded mozzarella cheese

07 - 1/4 cup grated Parmesan cheese

08 - 1 clove garlic, minced

09 - 1/2 teaspoon onion powder

10 - 1/2 teaspoon dried oregano

11 - 1/4 teaspoon crushed red pepper flakes

12 - Salt and black pepper to taste

→ Bread

13 - 4 large whole wheat pita breads

→ Garnish

14 - Fresh parsley, chopped

15 - Lemon wedges

# Directions:

01 - Preheat oven to 375°F

02 - In a large mixing bowl, combine chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix until thoroughly incorporated

03 - Slice pita breads horizontally to form pockets

04 - Distribute filling generously into each pita pocket

05 - Place stuffed pitas on a parchment paper-lined baking sheet in a single layer

06 - Bake for 15 to 20 minutes until filling reaches serving temperature and cheese is fully melted

07 - Remove from oven, garnish with fresh parsley, and serve immediately with lemon wedges

# Expert Tips:

01 -

That dip you love as a meal, but somehow better because its wrapped in warm, toasty pita bread
Ready in under 45 minutes but tastes like you spent all day thinking about flavor combinations
Perfect for using up leftover chicken or that half bag of spinach thats about to turn

02 -

Overstuffing the pitas seems like a good idea until they burst open in the oven
The filling tastes better after sitting for 10 minutes so the flavors can mingle
Room temperature pitas are easier to work with than cold ones from the fridge

03 -