I remember back in the 80s (or was it the 90s?) when pita bread first became popular. I loved it. Couldn’t get enough of it. I’d fill it full of turkey and cheese, egg salad, even peanut butter and jelly. Pretty much anything you’d put between two pieces of bread, I tried putting in a pita pocket.
I haven’t eaten much pita bread here in the 21st century, which is really a shame, because it’s still just as delicious as it was 15 years ago. Today’s recipe is proof: diced chicken, cilantro, yogurt and spreadable cheese on a bed of lettuce and watermelon. What’s not to love about that?
Greek Pita Flatbread
INGREDIENTS
4 wedges seedless watermelon (bite-size pieces)
1 cup diced cooked chicken
1 tablespoon chopped cilantro
2 tablespoons Greek yogurt
1/4 teaspoon garlic salt
1 dash cayenne pepper
2 whole pita breads, halved or whole grain flatbreads
1/4 cup prepared spreadable herb cheese
4 large lettuce leaves
INSTRUCTIONS
Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne. Spread inside surfaces of pita bread halves with herbed cheese, and fill each with about 1/4 cup of the chicken mixture. Arrange watermelon and lettuce in pita bread.