Greek Chicken Pita Pockets
printed from melskitchencafe.com
*Note: If you don't have pita pockets or say, your homemade pita bread doesn't puff, this chicken filling is equally delicious rolled up in the non-puffed pita pockets or wrapped in something like these soft wrap breads or other flatbread type breads.
1 medium white or yellow onion, sliced into thin half moons
1 clove garlic, finely minced
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 teaspoons lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
4 pita pocket breads, cut in half
1/2 cup plain yogurt
1 tomato, sliced or diced
1/2 cup chopped cucumber
1 medium red bell pepper, sliced in thin strips
In a slow cooker, combine the onion, garlic, chicken, lemon pepper, oregano, and allspice. Turn the chicken so that it is coated with the seasonings. Cover and cook on low for 5-6 hours.
Remove the chicken and onions from the slow cooker with a slotted spoon. Shred the chicken into bite-sized pieces. Cover the chicken and onion mixture and keep warm. Whisk the yogurt into remaining juices/seasonings in the slow cooker. Spoon some of the chicken and onions into each pocket of the pita bread (or just place the chicken and onions on top of another round bread that can be rolled up, like this soft wrap bread or other flatbread). Top with tomato, cucumber and red pepper strips. Drizzle warm yogurt sauce on top and serve immediately.