DIRECTIONS

Toast the pine nuts in a small skillet over medium-high heat, stirring constantly until toasted, about 5 minutes. Transfer to a bowl and let cool. In a large bowl combine the lemon juice, shallot, olive oil, red pepper flakes, sumac, salt, and pepper and whisk together. Add the spinach, chicken, grapes, feta, and pine nuts and toss to mix. Stuff into the pita breads and serve.

Ingredients

2 tablespoons pine nuts
2 tablespoons lemon juice
2 tablespoons minced shallot
3 tablespoons extra virgin olive oil
Pinch red pepper flakes
1/4 teaspoon ground sumac
Salt
Freshly ground black pepper
1 5-6 ounce package fresh baby spinach, washed and dried
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1 cup red California grapes, sliced
1/4 cup crumbled feta
4, 6 1/2-inch whole wheat pita breads, warmed and halved

DIRECTIONS

Toast the pine nuts in a small skillet over medium-high heat, stirring constantly until toasted, about 5 minutes. Transfer to a bowl and let cool. In a large bowl combine the lemon juice, shallot, olive oil, red pepper flakes, sumac, salt, and pepper and whisk together. Add the spinach, chicken, grapes, feta, and pine nuts and toss to mix. Stuff into the pita breads and serve.

Notes

This is a Clean-eating recipe
This recipe may support a healthy immune system.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving:  Calories 445; Protein 24g; Carbohydrate 46g; Fat 20g (39% Calories from Fat); Saturated Fat 5g (10% Calories from Saturated Fat); Cholesterol 57mg; Sodium 658mg; Fiber 6g.