Moroccan Chicken Pita

moroccan-chicken-pita Jim Bathie


  • 4 tablespoons plain Greek low-fat yogurt
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoons ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 ounces grilled or baked chicken, chopped
  • 1/2 cup shredded carrot
  • 2 tablespoons chopped dates
  • 1 whole-grain pita, halved
  • 1/2 cup fresh spinach


1. Combine first 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. 2. Combine chicken, carrot, and dates in a bowl. Add dressing; toss gently to coat. 3. Fill pita halves with chicken mixture and spinach.

  • Prep Time:
  • Yield: 1 serving

Nutritional Information

Calories per serving: 420
Fat per serving: 6g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 39g
Carbohydrate per serving: 56g
Fiber per serving: 8g
Cholesterol per serving: 75mg
Sodium per serving: 750mg
Resistant starch per serving: 1g

Good to Know

This quick and easy lunch option can be made even easier if you use rotisserie chicken or precooked chicken strips.

The CarbLovers Diet