Chicken Cucumber and Hummus Pitas

Great combination of Mediterranean flavors: marinated chicken breast with zesty lemon combined with creamy hummus, tangy yogurt and crisp fresh cucumbers and tomatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken breast with salt, pepper, garlic, and paprika. Place chicken in a ziplock bag and add Italian dressing. Seal bag removing all air and massage chicken until well coated. Let set in fridge at least 1-2 hrs.

Step 2

Remove chicken from fridge 30 min prior to cooking. Pre heat air fryer for 10-15 min @ 375. Place chicken on lowest trivet and cook 6 min. Flip each breast and cook an additional 2-8 min or until each breast reads 160F. Remove and cover with plate or foil for 10-15 min. (Residual heat will bring chicken to 165 F)

Step 3

Dice chicken into 1/2" pieces and set aside.

Step 4

Halve the onion through top and bottom then slice each side to create short strands.

Step 5

Slice the cucumber down the center lengthwise. Use a spoon to scrape out the seeds. Then thinly slice each side into crescent moon-like slices. **If the cucumber is small you may need more than one.

Step 6

Mix together olive oil, lemon juice, Italian seasoning, and pepper into a bowl.

Step 7

In a bowl add the baby spinach and red onion. Pour in the olive oil mixture and toss until evenly coated.

Step 8

Take a warm pita and spread about 2 oz (or more) of humus all over the face up side of the pita.

Step 9

Next on half of the humus covered side lay down some of the baby spinach salad mix, and then on top of that add the sliced cucumber.

Step 10

Next add the chicken down the middle of the pita. Top withe sharp cheddar and sour cream. Then fold the pita over and serve.

Step 11

*Pitas can also be halved and stuffed if you desire **originally this used feta cheese but sharp cheddar can be a cheaper alternative.

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