Pesto Chicken Salad Pita

This Mediterranean spin on chicken salad is bursting with fresh flavor thanks to the addition of pesto. Use chopped rotisserie chicken for a time-saving substitute, if desired, to mix up an anything-but-boring lunch in no time!

  • ¼ cup low-fat mayonnaise
  • 3 tablespoons prepared pesto
  • 1 tablespoon lemon juice
  • ⅛ teaspoon pepper
  • 2 cups chopped, cooked chicken
  • ½ cup grated carrot (about 1 medium carrot)
  • 4 mini whole wheat pita rounds, split
  • 1 cup baby spinach leaves

Combine mayonnaise, pesto, lemon juice and pepper in a medium bowl; whisk until well blended. Add chicken and carrots; stir to combine. Stuff each pita evenly with spinach leaves and chicken salad mixture.

Serves 4 (Serving size: 1 stuffed pita)                                         

Nutrient Breakdown: Calories: 297; Total Fat: 11.9g; Saturated Fat: 2g; Cholesterol: 65mg; Sodium: 415mg; Total Carbohydrate: 19g; Dietary Fiber: 3g; Protein: 26g.

Recipe used with permission from Jessica Cox, RD, she is a culinary nutritionist and chef based in Birmingham, AL. This recipe was created for “Kids Eat Right”.