# 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 (optional)
12 - Salt and black pepper, to taste
→ Bread
13 - 4 large pita breads (whole wheat or regular)
→ Garnish (optional)
14 - Fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - In a large mixing bowl, combine the chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
03 - Slice the pita breads in half to form pockets.
04 - Stuff each pita half generously with the spinach artichoke chicken mixture.
05 - Arrange the stuffed pitas on a baking sheet lined with parchment paper.
06 - Bake for 15–20 minutes, or until the filling is hot and the cheese is melted.
07 - Remove from oven, garnish with chopped parsley and serve with lemon wedges if desired.
