Spinach Artichoke Chicken Stuffed Pita (Printable)

Warm, fluffy pita pockets filled with creamy spinach, artichokes, and tender chicken. Perfect for a satisfying lunch or light dinner.

# 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

14 - Fresh parsley, chopped
15 - Lemon wedges

# Method:

01 - Preheat the oven to 375°F.
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 to 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.

# Expert Pointers:

01 -
  • The Greek yogurt and mayo combo creates an incredibly creamy filling without feeling heavy or weighing you down afterward
  • These pitas pack 31 grams of protein per serving while still feeling like comfort food instead of a meal prep chore
  • They reheat beautifully for lunch the next day, maybe even tasting better when the flavors have had more time to become friends
02 -
  • Overstuffing these pitas is tempting but leads to filling spilling out and burning on your baking sheet which creates a terrible mess
  • Let the filling sit for five minutes before stuffing the pitas so the spinach has time to soften slightly from the moisture
  • Room temperature pitas bake more evenly than cold straight from the fridge ones so set them out while you make the filling
03 -
  • Warm your pitas for thirty seconds in the microwave before stuffing them which makes them more pliable and less likely to tear
  • Use kitchen shears to chop the artichoke hearts and spinach right over the mixing bowl to save yourself extra dishes and time
  • If your pitas seem stale brush the outside with olive oil and warm them in the oven for a few minutes before stuffing
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