Mediterranean Chicken Salad Pitas

  • 1 cup plain whole-milk Greek yogurt

  • 2 tablespoons lemon juice

  • ½ teaspoon ground cumin

  • ¼ teaspoon crushed red pepper

  • 3 cups chopped cooked chicken

  • 1 cup chopped red bell pepper (about 1 large)

  • ½ cup chopped pitted green olives (about 20 small)

  • ½ cup diced red onion

  • ¼ cup chopped fresh cilantro

  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

  • 6 (6-inch) whole wheat pitas, cut in half

  • 12 Bill lettuce leaves

  • 6 (⅛-inch-thick) slices tomato, cut in half

  • Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add ½ cup chicken mixture to each pita half.

Mediterranean Chicken Salad Pitas photo

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