Greek Chicken Pita

1 Whole Wheat Pocket Pita

3 oz Cooked Chicken Breast

1/4 Medium Tomato, chopped

1/4 Cup Chopped Cucumber

1 Tablespoon Chopped Red Onion

1/4 Teaspoon Dried Oregano

1 Tablespoon Fresh Lemon Juice

1/4 Cup Shredded Romaine Lettuce

2 Tablespoon Crumbled Feta Cheese

1. Fill the pita halves evenly with chicken, tomato, cucumber, onion, romaine and cheese.

2. EAT UP!

~ I like to make a batch of baked chicken on Sundays and shred it up then store it in the fridge. It makes the pitas a lot quicker to make.

~ I also like to cut up a cucumber and tomato along with a red onion and then store it in a Tupperware container for the week. Again, the pita making process is really quick when you prep this way. (Don’t add any juices to this mixture when you store it…it will make the cucumber soggy!)

Your 21 Day Fix Container Count: 1 Green, 1 1/2 Yellow, 1/2 Red & 1/2 Blue

If you are interested in the 21 Day Fix then feel free to message me. My husband and I have used this program along with Shakeology for over a year now and it’s amazing!